If you would like to replicate this awesome look, it only takes 3 steps:
1. Find a fuchsia polka dot polyester housedress at a thrift store. Add a belt so it doesn’t look like you’re wearing a muumuu.
2. Go to Lowe’s and get Valspar Brown Cherry paint (#1009-7) for your dining room wall, preferably in an eggshell finish. It will come out looking more pink than dull brown.
3. Buy a large bottle of POM. Going to Costco makes it easy to get it in a very large bottle. Make the 12 serving version of the recipe below.
Then you can impress your guests not only with cups of super delicious intensely flavored frozen dessert stuff, but also with your perfect color coordination. Note: I managed to do this unintentionally, but now you can do it anytime you want. That’s how helpful I am.
We found this recipe in a lovely cookbook memoir by Donia Bijan, titled “Maman’s Homesick Pie: A Persian Heart in an American Kitchen” at the the library when I was researching Persian cuisine our Christmas Eve dinner a few years ago. My mom sat down and read it cover to cover right away, which made it more difficult for me to find the recipes when I wanted them.
Pomegranate Granita
- 1.5 cups sugar
- 1/2 cup water
- zest of 1 lemon
- 2 sprigs fresh mint
- 2 c. unsweetened pomegranate juice
12 servings:
- 4 cups sugar
- 1 2/3 c. water
- Zest of 2-3 lemons
- 5-6 sprigs fresh mint
- 6 c. unsweetened pomegranate juice
Mix the sugar, water, lemon zest and mint together in a small saucepan. Bring to a boil. Lower heat and simmer for 2 minutes.
Discard the mint sprigs. You can strain it if you want to remove the lemon zest – sometimes I leave it in. Pour into a wide pan and leave to cool. You can keep this in the fridge in advance for a week or so too.
Combine pomegranate juice and lemon-mint syrup. Pour into a shallow pan and put it in the freezer.
Every half hour or so, stir the mixture with a fork to break up the ice crystals as they form. If it freezes too hard, you may need to scrape it pretty hard or put it through a food processor.
Garnish with fresh pomegranate seeds and more mint sprigs, if you have them.
The Kitchen Tourist 