Pomegranates in Lime and Rosewater Syrup
The pretty, transparent ruby pulp enclosing the pomegranate seeds makes a very refreshing dessert. Pomegranate seeds are delicious to eat or suck fresh from the fruit, but removing them can be time-consuming and messy, since the flesh is quite juicy. This dish is a good way of presenting this otherwise popular food as a formal dessert.
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- 2 pomegranates
- ½ cup sugar, or to taste
- 1 cup water
- Juice of 1 lime
- 1 tablespoon rose water
- Cut the fruit in half and carefully remove the seeds in their transparent coats, discarding the white membrane to which they are attached. This can be tricky, so take care not to squash them.
- Dissolve the sugar completely in the water, and mix the resulting syrup with the pomegranate seeds and lime juice in a bowl. Add the rose water and refrigerate for a few hours. Before serving, taste and add more rose water if needed. Serve in individual bowls.
Dried pomegranate seeds also have their place in Middle Eastern cooking, and are one of several ingredients used to add a sour or lemony flavor to any dish which requires it. Use dried pomegranate seeds as a substitute for lemon juice, lime juice or tamarind.
From "Middle Eastern Cooking" by Suzy Benghiat
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