Nothing like a FRESH start!
We think Pomegranate juice is great for something different to sip on!
Especially if you are looking to impress your guests!
- Cut the pomegranate in half, and place it in a bowl of room-temperature water.
- Place your hands underwater, and remove the seeds from the 2 pomegranate halves, keeping them underwater. Remove all the insides of the pomegranate.
Scoop out the pomegranate peel as well as the yellow and white membranes from the bowl. Discard them. The seeds will be the only thing left in the bowl.
- Pour the entire bowl of water into a strainer, so that the seeds are the only thing that remain. Put the seeds into a blender, and blend until the seeds are mushy. Pour the contents of the blender back into the strainer, and let this drip into a pitcher. Use the back of a spoon to press against the seeds and the strainer, to get the most juice as possible.
- Add a cup of water to the pitcher and stir. Taste, and add sugar to taste. Pomegranate juice is naturally tart, so sugar will help the flavour. For an entire pitcher of juice, use 10 pomegranates and 8 cups of water.
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Are you crazy for pancakes?
Wait till you try out this creative take on a kitchen favourite!
Coconut pancakes with pomegranate jewels
• 1 egg
• 1 cup self-raising flour
• 1 tsp baking powder (optional)
• 1 cup milk
• 8 tbsp dessicated coconut
• 20g butter
• 1 pomegranate
1. Crack an egg into a large mixing bowl. Fill a cup with flour, then add that to the bowl. Toss in the baking powder, if you have it. Fill the same cup with milk and add that too, with a tiny pinch of sea salt. Use a whisk to mix everything till smooth. Mix about 8 tbsp of dessicated coconut into your pancake batter. Cover your bowl in clingfilm and put to one side.
2. Meanwhile, cut a pomegranate in half – mind, it can be messy! Get a mixing bowl and hold the pomegranate, seed-side down, above the bowl. Use a wooden spoon to tap the back of the pomegranate so the seeds fall into the bowl. Do this with both sides until all the seeds are in the bowl. Fill the bowl with water, then pick out any white bits that float to the top, then drain away the water.
3. Put a large frying pan on a medium heat. Place half the butter in the pan, and once it is melted and is starting to bubble, spoon the pancake batter into the pan so it is roughly the size of an orange. You should be able to make 2–3 pancakes in the pan. Cook the pancakes for 1–2 minutes, until little bubbles rise up to the top. Using heatproof spatula, carefully flip them over. Cook the pancakes for another minute or so, till golden on both sides.
4. When they are done, transfer them to a plate and cover with foil to keep warm. Carefully wipe the pan clean with kitchen paper, then add the remaining butter and keep going until all the batter is used up. To serve, top your coconut pancakes with a spoonful of yoghurt and some pomegranate seeds. Grate over the zest of a lime and an orange.