{"id":7113,"date":"2009-06-19T07:55:45","date_gmt":"2009-06-19T14:55:45","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=7113"},"modified":"2009-06-19T07:57:34","modified_gmt":"2009-06-19T14:57:34","slug":"pomegranate-mint-frozen-yogurt","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/pomegranate-mint-frozen-yogurt\/","title":{"rendered":"Pomegranate & Mint Frozen Yogurt"},"content":{"rendered":"


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\nSummer is here & it is time for cold treats. It is been more than a month that I had been been freezing juice in the kiddie popsicle makers – they turn into wonderful cold snacks in the afternoon. The elaborate cooking in the kitchen has given way to light meals, more salads, & yogurt. I had been thinking & seeing ice cream in different places.. it is time now that I made some at home.<\/p>\n


\nThe coupons\u00a0 for the <\/strong><\/em>Oikos Organic Greek Yogurt (along with an Earth Friendly Bag), <\/strong><\/em>arrived right in time. I have been using the Stonyfield Farms <\/a> Yogurt for quite a few years now, the kids have been though the Yo Baby<\/em>, but I had never tried the Greek Yogurt. I will always have good things to say about Stonyfield Farms. “Greek yogurt is strained, making it thicker and more versatile in recipes than regular yogurt. Oikos is organic, which means it’s made without artificial colors, flavors or sweeteners, and it’s made from organic milk produced without the use of toxic persistent pesticides, chemical fertilizers, antibiotics, or artificial growth hormones (rBST). We feel that organic is not only better for you, but better for the planet as well. “<\/em> – is what the Stonyfield has to say about the Greek Yogurt.<\/p>\n

The Oikos come in 5.3 Oz cute little cups in different flavors. I got the Vanilla & Honey with the coupons & loved both of them. They are just the right texture, not too thick that it is a lump, not watery, just smooth & creamy & delicious.\u00a0 These are great for cooking, but tastes wonderful just by themselves.\u00a0 “Oikos Organic Greek Yogurt<\/em> has 0% fat, just 80 calories per 5.3 oz.-serving*, twice the protein of regular yogurt, and fewer carbohydrates. Because it\u2019s organic, Oikos<\/em> is also better for the earth. And we think it\u2019s better for you, too!” (Oikos<\/a>)
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Great time for ice creams, but a bad time of the year to take pictures of ice creams. Can you tell it is more than 90 degrees outside? Not more than a few minutes outside the freezer & with the air condition running, this is what i get for a picture.. enough mess for me not to try any other shot! I should have chilled my serving cups, but did not think about it until now.<\/p>\n

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The recipe of this frozen yogurt is from Cafe Fernando.<\/a><\/strong> I have mostly followed Cenk’s recipe, except that I added some fresh mint to the ice cream ( Will use some more next time) . I have not used fresh pomegranate juice as the original recipe calls for. POM is what I have used as a substitute.
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Pomegranate & Mint Frozen Yogurt<\/h3>\n


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Ingredients:<\/strong><\/em><\/p>\n

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  1. 2 cups Pomegranate juice (I have used POM – bottled juice)
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  2. 1.5 cups plain, Greek yogurt or drained yogurt ( I used the Stoneyfield Organic Greek Honey Yogurt)
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  3. 2\/3 cup Grenadine<\/a> (pomegranate syrup) <\/strong><\/li>\n
  4. 1\/2 cup sugar <\/strong><\/li>\n
  5. A Fistful of fresh Mint Leaves <\/strong><\/li>\n
  6. 2 Teaspoon lemon juice<\/strong><\/li>\n<\/ol>\n

    Note:<\/strong> Grenadine can be created by simmering pomegranate juice for 15 minutes on the stove, then adding superfine sugar. Grenadine can also be quickly prepared “cold” by adding superfine sugar to cold pomegranate juice, then shaking vigorously for a few minutes. (WIKI)
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    \nPreparation:<\/strong><\/em>
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    \nBlend the Juice with the Mint leaves in Blender.<\/p>\n

    Stir pomegranate juice with mint\u00a0 and sugar over moderate heat until the sugar dissolves. Add lemon juice and let cool to room temperature.<\/p>\n

    Combine yogurt, pomegranate juice and pomegranate syrup\/grenadine and whisk until completely combined.<\/p>\n

    [Chill the mixture thoroughly (3 hours in the freezer works for me), then freeze it in your ice cream machine according to the manufacturer\u2019s instructions.]<\/em><\/p>\n

    I do not have an ice cream machine, so I froze the mixture, & every 45 minutes took it out from the freezer & scraped all the frozen yogurt to break the ice formation\u00a0 & then whisked it – the David Lebovitz way.<\/a> I had to do this for about 6 – 8 times, before I let it freeze overnight.<\/a><\/p>\n

    The result was a smooth & creamy fantastic summer treat!<\/p>\n

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    Enjoy!<\/p><\/blockquote>\n


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    Sending this to Homemade #5: ICE CREAM<\/a>.<\/em> Making Ice Cream without ice cream makers is not impossible like I used to think. It is a little bit of more work,\u00a0 as\u00a0 I had to frequently attend to it, but I have done more difficult things:-D With this heat, which is going to get worse here, & with so many berries & summer fruits I will do it again, & may be a real indulgence this time with cream.
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    \nRelated Posts:<\/strong><\/em><\/p>\n

    Kesar Pista Kulfi (Saffron & Pistachio Ice cream)<\/a><\/strong><\/em><\/p>\n

    Firni : Rice Pudding with Saffron & Nuts<\/a><\/strong><\/em><\/p>\n

    Sugar Grilled Mangoes with Saffron Yogurt & Nuts<\/a><\/strong><\/em><\/p>\n


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