I wanted to make a homemade version of the Pomegranate Frozen Yogurt that you can buy at trendy chain frozen yogurt places. Doesn’t it look delicious? Well, it was. It tastes like frozen yogurt should–like yogurt, not ice cream.
Recently, David Lebovitz wrote an article on unusual ice cream flavors in the Los Angeles Times Food Section. One of the three recipes he shared in the the article was for Tangy Frozen Lemon Yogurt. The secret to getting it tangy, he said, was to use citric acid. Citric acid is what make Sour Patch Kids “sour”. I found it at my local health food store. I also saw some at the cake decorating store.
I used his recipe as a base, omitting the lemon juice and adding POM Wonderful Pomegrante Juice. Frozen yogurt is easy to make. You just throw everything in a blender, give it a whirl, and then chill it in the refrigerator for a couple hours.
Pomegrante Frozen Yogurt
Adapted from David Lebovitz
- 3 cups plain whole-milk yogurt, preferably Greek-style
- 2 teaspoons chopped lemon zest
- 1/4 cup POM Wonderful pomegranate juice
- 2/3 cup sugar
- 1 tablespoon agave nectar
- 1/4 teaspoon citric acid, plus a sprinkle more, if desired
- Pinch of salt
1. Puree the yogurt, lemon zest , pomegranate juice, sugar, nectar, citric acid and salt in a blender until smooth. Taste, and add a sprinkle more citric acid if you want it extra tangy.
2. Chill for one hour, then freeze in your ice cream maker according to the manufacturer’s instructions.