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Pomegranite

post #1 of 11
Thread Starter 
Got a jar full of these....what to use them for other than snacking on them all dang day....



any ideas?
post #2 of 11
Their juice makes a decent vinaigrette, you could make your own grenadine, add juice to whipped cream, infuse vodka, make Mead...............
post #3 of 11
I was going to say make grenadine, a viniagrette or infuse some kind of liquor/beer with them.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #4 of 11
Thread Starter 
In my researching the past couple of weeks, it seems more people get a better flavor actually using POM juice rather than fresh for some reason.....I think I might go the infusing route...I have a jug of left over Smirnoff that we'll never drink that I can do something with and I have a few other things I want to try to infuse as well.
post #5 of 11
Pom gives better flavor because of the level of citric acid in it. It brings up the tangy flavor and gives you a more up front flavor
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #6 of 11
They're good sprinkled on many different salads.

I've had some excellent lamb roasted with pomegranate. The middle east uses it in some interesting ways with a reduced pomegranate syrup sometimes called pomegranate molasses.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 11
Phil,

My understanding is that pomegranite syrup has sugar added to it, whereas the molasses is a straight reduction of the juice. It's also usually thicker than the syrup.

I use the molasses often, in various dishes. It's a common ingredient in Mideastern foods and other cuisines. And I have a recipe for a killer barbecue sauce that uses it. Good stuff!
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 11
Thread Starter 
had a half a gallon of Smirnoff left over from 4th of July.

Did pepper infused (serrano, habenero, jalapeno, black peppercorns) and pomegranate and the zest of about half a lime careful to only get the green!

Put the pomegranates in zip lock, and gave just a quick whack or 3 before putting them in. in a couple of weeks I'll change it out and put new pomegranate in depending on the taste.

post #9 of 11
I just made a bunch of pomegranate jelly. gonna post a picture sometime this week.


got my recipe from here:
Pomegranate Jelly Recipe | Simply Recipes
Chile today, Hot Tamale!
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Chile today, Hot Tamale!
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post #10 of 11
Thread Starter 
Gettin' there.

I had so many pomegranates...that every few days I was adding more, or replacing the "depleated" ones. haha.

tasted it...its actually almost there aready, now to come up with cocktails.

post #11 of 11
One of my favorite salads:

-baby arugula
-walnuts
-balsamic vinegraitte
-sprinkled pomegranites
-parmesan shavings

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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