Pomegranate Frozen Yogurt


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.

Farmers’ Market Pick of the Week: Pomegranates

Pomegranates showed up at the farmers’ market this week. I bought 3 and decided to use them in a recipe in the October issue of Vegetarian Times. In elementary school, pomegranates were all the rage. We loved picking each seed out of every nook and cranny. We didn’t care about the juice running down our fingers and faces–the messier the better. Now as an adult, I prefer to be at least a little neater. A few months back on an Alton Brown show I saw him demonstrate how to get the seeds out of a pomegranate without making a mess and destroying each seed. All it took was a bowl of water! Last week I came across the method again in a magazine.

How to remove pomegranate seeds:


1. Cut off the top

2. Cut in quarters

2. Cut in quarters

3. Fill a bowl with cold water

3. Fill a bowl with cold water

4. One at a time submerge a pomegrante quarter in the water and use fingers to remove each seed. The seeds will sink to the bottom and the white pith pieces will float to the top.

5. Skim off the floating pith and strain the seeds!

6. Voila! One medium pomegranate yields approximately 1 cup of seeds.

6. Voilá! One medium pomegranate yields approximately 1 cup of seeds.

Autumn Apple Salad with Pomegranate

Adapted from Vegetarian Times.

Serves 2 main course or 6 first course salads

  • 2 teaspoons olive oil
  • 1 large shallot, finely chopped (1/4 cup)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 head of red leaf lettuce, chopped (approx. 12 cups)
  • 1 apple thinly sliced
  • 3 ounces goat cheese, crumbled
  • 1 cup pomegranate seeds

Heat oil in an 8″ inch skillet over medium heat. Add shallot and sauté until soft and clear or for approx 4 minutes. Remove from heat and add vinegar and honey. Taste and season with salt and freshly ground pepper.

Toss lettuce and apples. Drizzle 1/2 of the dressing and toss again. Divide salad among plates, top with goat cheese, pomegranate seeds, and remainder of dressing. Enjoy!