Yield: 1 servings
|2 \N||Dozen Pomegranates|
|\N \N||(they should be large; red and a little|
|\N \N||Soft on the blossom end when pressed with|
|\N \N||The thumb)|
|\N \N||Or substitute 6 cups pomegranate juice|
|1 cup||Lemon juice|
Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section. To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat with the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor.) Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated. This recipe yields 1 pint pomegranate molasses.
Recipe Source: TASTE with David Rosengarten (Recipe Courtesy of Paula Wolfert) From the TV FOOD NETWORK - (Show # TS-1G23 broadcast 12-12-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Paula Wolfert
Converted by MM_Buster v2.0l.