Pomegranate used to be such a rarity (here in the US anyway), that I can remember having it at a tasting of “exotic foods” in kindergarten (along with kiwi and kumquats). While it hasn’t reached red delicious apple levels of availability yet, you can probably find pomegranate and pomegranate juice at at least one of your local grocery stores. We made a cool summer treat with pomegranate juice recently that made me realize just how lucky we are to be living in a time when you can pick up a bottle of pomegranate juice like it’s no big deal.
To beat the summer heat (which we’ve had plenty of in Brooklyn), we made some watermelon-pomegranate ice pops that were delicious, refreshing, and pretty healthy to boot. The pureed watermelon provides a nice texture and sweetness, but the real kick comes from the pomegranate which has an intense flavor that can really take your mind off the fact that the entire city is melting. They’re also simple to make, because we know nobody wants to work hard in the kitchen in this weather.
Watermelon-Pomegranate Ice Pops
makes approximately six 5 oz. popsicles
2 tablespoons raw sugar
1/4 cup water
3 cups watermelon, seeds removed and cubed
3 tablespoons fresh squeezed lime juice
1 cup pomegranate juice
To make the simple syrup, bring the water to boil, add the sugar, and remove from heat.
Next, puree the watermelon, and add the simple syrup and lime juice.
Pour the watermelon mixture into popsicle molds, or paper Dixie cups, and fill to two-thirds full. Allow the mixture to freeze for 30 minutes, and then pour in the pomegranate juice. After 30 minutes, add the popsicle sticks. Freeze ice pops overnight for best curing.