I've been dying ok so jealous of everyone who has been reviewing P♥M Wonderful. My parents always have it around the house but you think they would share .. no way! So when my package arrived in the mail I was so excited to try it out. But then what should I make, who knew it could be so difficult to pick one recipe! So of course I picked two :), so far that is!
First for summer time this was the perfect recipe, plus you know my love of bananas!
Ingredients:
- juice from 2-3 large POM Wonderful Pomegranates,* or cup POM Wonderful 100% Pomegranate Juice
- cup arils from 1 large POM Wonderful Pomegranate
- 3 ripe bananas
- cup simple syrup**
- 4 plastic freezer cups
- 4 plastic spoons
Preparation:
- 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
- 2. Prepare fresh pomegranate juice.*
- 3. Prepare simple syrup.**
- 4. Put all ingredients except the arils in a food processor and process until smooth.
- 5. Stir in arils.
- 6. Divide mixture evenly among the cups and freeze slightly.
- 7. Insert a plastic spoon into the center of each cup to be used as a stick.
- 8. Freeze until solid.
ALEXIS NOTES: I just used the juice, I couldn't find the fruit for the life of me. I must have made it too sticky or not cool enough they didn't come out clean or on the stick. But who cares they still tasted WONDERFUL!!
My second was a treat for the neighbors (if your reading this they will be coming over soon). The boys were my testers :). So I found two recipes on their website that I used together. I loved the cupcakes but wanted to try the frosting from another :).
Ingredients:
- juice from 23 large POM Wonderful Pomegranates,* or 1 cup POM Wonderful 100% Pomegranate Juice
- 3 cups all-purpose flour
- 2 cups granulated sugar
- cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup water, heated to boiling
- cup vegetable oil
- 2 tablespoons vinegar (not wine vinegar)
- 1 tablespoon vanilla
Cupcakes:
Preparation:
Prepare garnish Score 12 fresh pomegranates and place in a bowl of water, break open the pomegranates under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl, reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), prepare fresh pomegranate juice*, preheat oven to 350F with rack in the center, place a paper baking cup in each of 24 regular sized muffin cups, whisk together the dry ingredients to combine well, in a large measuring cup, combine pomegranate juice and boiling water, add oil, vinegar and vanilla to the pomegranate juice mixture, add to the flour mixture all at once and whisk to combine (batter will be lumpy), divide the batter evenly among the muffin cups (about half full), bake 25 minutes or until toothpick inserted in the middle comes out clean and free of crumbs, let cool. Frost with pomegranate chocolate or vanilla cream cheese frosting and decorate with arils.
Ingredients:
- juice from 3-4 large POM Wonderful Pomegranates,* or 1-1/2 cups POM Wonderful 100% Pomegranate Juice
- 1 cup arils from 1-2 large POM Wonderful Pomegranates
- 4 oz. soft unsalted butter
- 8 oz. cream cheese, at room temperature
- 14 oz. powdered sugar
Preparation:
Prepare fresh pomegranate juice*, score 1-2 fresh pomegranates and place in a bowl of water, break open the pomegranates under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), reduce the pomegranate juice, over low heat, down to 3 fl. oz., Allow to cool, place butter into electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute, add the cream cheese and continue to mix for 2 more minutes, turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice reduction, mix until the sugar is fully combined, remove icing from the mixer and place into a piping bag with a round or star tip.
ALEXIS NOTES: Again I didn't have the fruit just used the juice which was great, I found it was a little liquid so I had to add extra powder sugar and it was a little off in color so I added a little food coloring to be pinker :). I found it had to be put in the fridge to firm up a little.
I was not paid for this review these are my opinions and experiences, I received products to try and to tell how I liked them. No monetary or any other form of compensation was given to me. I review products free of charge to give my experience and opinion.
I'm linking up to Tempt My Tummy Tuesdays and Tasty Tuesdays.
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