Pomegranate creams

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

Serves: 6


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