I love pomegranates. I hate peeling or prepping them. One of my kitchen pet peeves along with refilling oil from the can into the oil bottle and cutting a pumpkin. I only get to eat pomegranate when Nick painstakingly gets all the seeds out, red juice running down his hands. (I know there is an easier way to dissect and prep a pomegranate, I just need to google it.) So drinking POM works for me. The antioxidant powerhouse is now available in a lite version.
I recently got sent some bottles of POM in their blackberry and dragon fruit
versions. I used to devour dragon fruit back in Singapore like monkeys do bananas. It did not disappoint. The dragon fruit Lite POM is tart, tangy and just the right amount of sweet. I feel an obsession coming on. I have always only been a POM drinker. I have never cooked with it. The idea of a chilled dessert with these motley of tropical flavours appealed a lot.
One of my favourite cookbooks Apples For Jam by Tessa Kiros
, has recipes sorted by colour. I knew I would find pomegranate under pink. Sure enough, she had a recipe for a pomegranate sorbet. So I adapted it with the dragon fruit pomegranate cocktail and freshly pitted and sliced lychees. Such a fancy looking, delightfully pink and fresh dessert it made. I could not think of anything better to ring in the year of the dragon than this dragon fruit sorbet. Gong Xi Fa Cai 2012!
Pomegranate Dragon fruit And Lychee Sorbet
Adapted from Apples For Jam By Tessa Kiros. The tropical flavours of pomegranate, dragon fruit and lychee create a refreshing and tangy cocktail that is brilliant chilled for a BBQ or cocktail party.
Preparation Time –
Chilling Time –
Serves – 6
1 and 3/4 cups Lite POM Dragonfruit cocktail
8 lychees, peeled pitted and sliced
juice of 1 lemon
120g caster sugar
pomegranate seeds to garnish
Put the lemon juice with the sugar and 3 tablespoons of the pomegranate juice in a saucepan. Heat over medium low heat, stirring till all sugar dissolves. Remove from heat and cool a bit. Add the remaining juice and mix well.
Whisk By Hand Method
Pour the mixture into a bowl or container that has a lid. Put the lid on and into the freezer. After an hour, give it a hard whisk by hand or electric mixer. Cover and put it back in the freezer, whisk again in a couple of hours and return to freezer. When the sorbet is quite firm, give it one final whisk and chill until set.
Whisk By Ice Cream Machine
Pour the juice in the bowl of an ice cream machine and churn following the manufacturer’s instructions. Freeze in the freezer with a lid on until set (approximately 6 to 8 hours).
Garnish with pomegranate seeds before serving.