1 1/2 c Pomegranate berries 1/2 c Currants 3/4 c Slivered almonds 1 md Ripe papaya, peel & seeds -- removed 2 md Oranges, juiced -=OR=- 1/2 c Orange juice 6 Dates 6 Lemon slices 12 Spearmint leaves Mix berries, currants & almond slivers together. Divide into 6 portions, putting each portion into a glass goblet. Cut the papaya into chunks & place in a blender. Blend with the orange juice at medium speed, until smooth. Pour equal amounts over the 6 portions of pomegranate mixture. Top each goblet with a date, a lemon slice & 2 spearmint leaves. Serve immediately. Covered & stored in the refrigerator, this dessert will keep 3 to 5 days.
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Pomegranate Chèvre | FANNIBAL KITCHEN 1 of 131 | (S1E01 Part 1)
Here it is! My first recipe video on Fannibal Kitchen. In this video we make recipe 101 from Janice Poon's cookbook Feeding Hannibal, the Pomegranate Chèvre. What a sight, and it tastes as good at it looks too!
This has been a huge step up from any kind video project I've taken on in the past and it's my first multicam shoot and edit. And then because that wasn't challenging enough, I edited it in Premier Pro which I've never used before. I'm learning a LOT as I go, but I'm proud to share this video with you and I hope you enjoy it!
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QUESTION — Have a question about this video or recipe? Post in the comments section of this video!
What To Do With A Pomegranate
If you have no idea how to take a pomegranate apart without making a big mess and want to learn, then this is the right video for you.
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Today on Bar Cart Bookshelf we're talking about THE POMEGRANATE GATE by Ariel Kaplan.
Snag the book here:
This week's recipe: Grenadine: Today's ingredient recipe post is for a classic cocktail and mocktail syrup: grenadine. While traditional grenadine is made from pomegranate juice, I recently made a grenadine with black cherry juice and I am immensely pleased with the results. This is the same recipe I use for a traditional pomegranate grenadine and for any variations. You start with your two primary ingredients: juice and sugar. I use equal parts, just as I would for a simple syrup. This time, two cups of black cherry juice and two cups of granulated sugar. Add the juice to a saucepan or small pot over medium heat, then slowly add your sugar. Stir until the sugar is dissolved. Pour ~3/4s of the grenadine mixture into a measuring cup and set it aside. Then reduce the remaining 1/4 by half in the saucepan. Once the grenadine is reduced, add the concentrated syrup to the earlier set aside portion. The final step in making excellent grenadine is scenting the syrup with rose water. I used 1/4 tsp for this batch. Remember that rose water is an incredibly potent ingredient. It's easy to add more and hard to add less. Taste as you go and remember that you can always add a bit more later on. When making a traditional grenadine, I also include an equal amount of orange blossom water as well.Stir to combine and then bottle your grenadine. If you want, you can add a tablespoon of brandy or vodka as a preservative. Cheers!