The Benefits of Pomegranate Juice
• Pomegranate Tera Sorbet
Serves: 2 to 3
13.5 oz. Pomegranate tea (any flavor)
1/2 cup buttermilk
3 tbs. granulated sugar
2 tbs. lemon juice
1 tsp. lemon zest
3/4 cup fresh fruit
Ice Cream Maker
Set fruit aside and combine other ingredients into a medium-sized bowl, stirring until the sugar is dissolved. Pour into ice cream maker. Add the fruit just before the last cycle and mix for 1 minute. Remove and stir with a spatula to thoroughly mix in the fruits.
• Pomegranate Juice Julep Mock tail
Serves: 1
1 oz. pomegranate 100% pomegranate juice
1 1/2 oz. grapefruit juice
1/2 oz. freshly squeezed lime juice
1/2 oz. honey syrup (mix two parts honey with one part hot water and stir to dissolve, allow to cool before adding it to the mixture)
2 mint sprigs
Bruise one mint sprig in a mixing glass with honey syrup. Add the juices and shake. Strain over ice and chilled rocks glass. Garnish with the remaining mint springs.
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Earthly Eating Recipe
Lima Bean, Corn, and Tomato Succotash
Serves: 4 to 6
3 cups fresh baby lima beans or 15 ounces frozen baby lima beans, thawed (1 1/2 packages)
3 tbs. unsalted butter
1 bunch scallions, chopped
2 cups fresh corn kernels (2 to 3 ears of corn)
1 cup seeded and chopped tomatoes
2 tbs. chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1. In a saucepan, bring 3/4 cup salted water to a boil; add the beans. Cook for 5 minutes (do not cook until fully tender). Drain under cold water.
2. Heat butter in a skillet over moderate heat until foam subsides; add scallions and cook, stirring, until softened, about 2 minutes. Add corn and cook for 5 minutes. Add the beans and cook for 3 minutes. Stir in tomatoes and parsley; simmer 1 minute. Remove from heat. Season to taste with salt and pepper and serve immediate.
Happy Eating!
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