Pomegranate creams

  • Vegetarian
  • Gluten Free


2-3 large pomegranates
½ lemon, zest and 2 tsp juice
100g caster sugar
500ml double cream
6-8 mint leaves, shredded


1. Cut the pomegranates into quarters, remove the seeds and discard any pith. Set 3 tbsp seeds aside. Place the rest in a food processor and blitz to release the juice. Strain into a bowl through a sieve, pressing the pulp with a spoon.

2. Measure out 150ml pomegranate juice and put in a saucepan with the lemon zest and juice, sugar and cream. Bring to a boil, stirring to help the sugar dissolve, then reduce the heat and simmer gently for 4 minutes. Strain through a sieve into a jug and leave to cool for a few minutes for any froth to subside. Pour into glasses and chill for at least 4 hours or until set.

3. Before serving, scatter each cream with a few of the reserved pomegranate seeds and a little shredded mint. LH 

This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue

  • Preparation time: 25 minutes, plus chilling
  • Cooking time: 5 minutes
  • Total time: 30 minutes, plus chilling

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,928kJ
Fat 39.6g
Saturated Fat 24.7g
Carbohydrate 25.7g
Sugars 24.6g
Protein 1.5g
Salt 0.1g
Fibre 0.1g

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3 stars

Average user rating Based on 18 ratings

This recipe was first published in Sun Jan 01 10:40:00 GMT 2017.