Pomegranate Ice is a traditional South African recipe for a classic no-bake cheesecake with Amarula and cream cheese on a digestive biscuit base. The full recipe is presented here and I hope you enjoy this classic South African version of: Pomegranate Ice.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
My local supermarket currently has a glut of pomegranates. Being me, I brought a whole load. After eating some, juicing others and making pomegranate syrup, I still had loads left over so I’ve been looking out for pomegranate-based recipes to make and this was one of these. In fact, the tartness of pomegranates lends itself for making refreshing ices. You can also serve this as a palate cleanser between courses.
Fruit ice is a soft, icy treat made from blended fruit, while whilst the related sorbet is creamier and often smoother, typically made with fruit puree and sugar. Granita has a coarser, grainy texture, achieved by scraping frozen mixtures. Each offers unique flavours and serving experiences.
As pomegranate seeds are deemed lucky this also makes an excellent dessert or palate cleanser for a New Year's Eve or New Year meal to offer your guests luck.
Ingredients:
400g (2 cups) golden caster sugar
8 pomegranates
Method:
Turn the sugar into a bowl and pour over 600ml (2 ½ cups) of boiling water. Stir to dissolve, then set aside to cool.
Meanwhile, juice the pomegranates. You can do this easily by vigorously squeezing and pressing the skin of seven of the pomegranates to crush the seeds inside. Once done, hold the squashed fruit over a bowl, slit the skin with a knife and the juice will pour out.
Mix the juice with the sugar syrup and churn in an ice-cream machine until set, then scoop into a plastic container and freeze. Serve the fruit ice in scoops, scattered with a few seeds from the remaining fruit.
Click on the image, above to submit to Pinterest.