In honour of such a vibrant and exuberant time of year I thought I’d give my ice-cream maker a churn and make up a batch of frozen yoghurt boasting summertime’s most glorified fruit, the pomegranate. This wonderfully tangy, not-too-sweet bowl of frozen goodness is perfect for those of you with golden beach tans and a fresh dusting of freckles. Churn, scoop, eat, and remember to embrace every summery moment because autumn is just around the corner and the days of eating frozen treats are fleeting.
2 cups fresh pomegranate juice
1½ cups plain, thick natural yoghurt
1/3 cup natural cane sugar
2 tsp lemon juice
1 tbsp Chambord
In a saucepan over medium heat, combine the pomegranate juice and sugar and stir gently until sugar has dissolved. Once the sugar has completely dissolved, remove pan from the heat and add lemon juice. Set aside and let cool to room temperature.
In a bowl, mix together yoghurt, the cooled pomegranate juice and Chambord and whisk thoroughly until well combined.
Pop the mixture into the fridge or freezer and chill thoroughly, the pour the mixture into your ice-cream machine and churn according to the manufacturers instructions.
If you don’t have access to an ice-cream machine, David Lebovitz provides detailed and simple instructions on how to make ice-cream or frozen yoghurt at home without a machine on his website. Link: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/