Pomegranates grow best in hot dry climates. This ancient fruit originated in the Mideast. Today the pomegranates in our markets come from Texas and are available in the fall season, making them a perfect fruit for celebrating Thanksgiving.
1/4 cup lavender sugar*
1 bottle champagne
- 1. Remove the seeds from the pomegranate. One large pomegranate yields approximately 2 cups of seeds. To remove the seeds, cut the rind off each end of the pomegranate, then cut the rind and pull out the seed clusters.
- Put the seed clusters in a large bowl of water and separate them in the bowl. The seeds will fall to the bottom and the pulp will float.
- Put the pomegranate seeds in a blender and blend for 1 minute. Strain the juice into a saucepan and discard the seeds. You will get approximate 1 cup juice from 1 pomegranate.
- Place pomegranate juice in small saucepan. Add 1/4 cup lavender sugar. Stir and simmer for about 5 minutes.
- Remove from heat and cool. Store in a covered container in the refrigerator for up to two weeks.
- To make the cocktails, place 2 tablespoons of your pomegranate syrup in each champagne glass. Then fill the glass with chilled champagne or sparkling water.
*Lavender Sugar: Add 1 cup granulated sugar and ½ tablespoon of dried culinary lavender buds into a covered container about 3 days before you plan to use the sugar. The lavender buds will infuse the sugar with its fragrance and flavor.
Recipe courtesy of Kathy Gehrt, author of Cooking with Lavender (www.discoverlavender.com)