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Pomegranate Dessert

Pomegranate Dessert

Robyn Webb

Robyn Webb

An elegant dessert. Preparation Time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a medium-size mixing bowl, combine pomegranate pulp, rose water, lemon juice, and sugar and chill for several hours. Serve chilled in dessert dishes.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ASHUMAN1
64

ASHUMAN1

2/12/2004

It SOUNDS very tasty, but there is no clear explanation of what is meant by pomegranate pulp. If it does not include the "nut" in each seed, the dessert would be runny. However, a lot of people do not like to eat the seeds - are they left intact? crushed? pureed? Just not clear enough.

m0wlp42
44

m0wlp42

12/21/2008

Simple, delicious and refreshing. My only concern is labeling this recipe a dessert. Many Mideast cultures eat fruit for dessert (I assume that region is the inspiration for this dish) and I certainly enjoy it as one, but for those with a major sweet tooth, they might find the recipe unsatisfying as is. If I were presenting this to guests I would either a)serve it as an appetizer instead (it's light and really cleans the palate) or b) serve it as a dessert with a twist. I love it atop rich, dark chocolate ice cream, but it can also be good on gourmet ice cream flavors like cardamon or rose. Next time, though, I plan to utilize it as a pomegranate shortcake - i.e. spoon some of the pomegranate into a glass, add a small slice of pound cake, top with whip cream and a drizzle of honey. Can't wait! Oh, two tips: 1) Remove pomegranate seeds over the sink. It's a messy procedure and the juice easily stains. 2) I've only been able to find rosewater in Persian/Arab stores (it comes in a bottle.) You really need it for this dish, so make the effort to find and buy it. Thanks for the wonderful recipe!

bruisedweasel
17

bruisedweasel

11/4/2010

I built this recipe entirely in the blender, blending the fruit first and adding the rest of the ingredients after. I imagine a blentec or similar high-end blender could get this dreamily smooth. It tastes excellent, but I only made a half batch, having only one pomegranate.

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