• Save to your scrapbook
  • Save to your scrapbook

    Pomegranate creams

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pomegranate creams

    • Vegetarian
    • Gluten Free
    • 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 

    Your recipe note

    Edit your recipe note

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


    Average user rating

    3 stars