An elegant dessert. Preparation Time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium-size mixing bowl, combine pomegranate pulp, rose water, lemon juice, and sugar and chill for several hours. Serve chilled in dessert dishes.

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Nutrition Facts

101.8 calories; 1.2 g protein; 25.8 g carbohydrates; 0 mg cholesterol; 3.8 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2008
Simple delicious and refreshing. My only concern is labeling this recipe a dessert. Many Mideast cultures eat fruit for dessert (I assume that region is the inspiration for this dish) and I certainly enjoy it as one but for those with a major sweet tooth they might find the recipe unsatisfying as is. If I were presenting this to guests I would either a)serve it as an appetizer instead (it's light and really cleans the palate) or b) serve it as a dessert with a twist. I love it atop rich dark chocolate ice cream but it can also be good on gourmet ice cream flavors like cardamon or rose. Next time though I plan to utilize it as a pomegranate shortcake - i.e. spoon some of the pomegranate into a glass add a small slice of pound cake top with whip cream and a drizzle of honey. Can't wait! Oh two tips: 1) Remove pomegranate seeds over the sink. It's a messy procedure and the juice easily stains. 2) I've only been able to find rosewater in Persian/Arab stores (it comes in a bottle.) You really need it for this dish so make the effort to find and buy it. Thanks for the wonderful recipe! Read More
(45)

Most helpful critical review

Rating: 2 stars
02/13/2004
It SOUNDS very tasty but there is no clear explanation of what is meant by pomegranate pulp. If it does not include the "nut" in each seed the dessert would be runny. However a lot of people do not like to eat the seeds - are they left intact? crushed? pureed? Just not clear enough. Read More
(66)
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
02/12/2004
It SOUNDS very tasty but there is no clear explanation of what is meant by pomegranate pulp. If it does not include the "nut" in each seed the dessert would be runny. However a lot of people do not like to eat the seeds - are they left intact? crushed? pureed? Just not clear enough. Read More
(66)
Rating: 5 stars
12/21/2008
Simple delicious and refreshing. My only concern is labeling this recipe a dessert. Many Mideast cultures eat fruit for dessert (I assume that region is the inspiration for this dish) and I certainly enjoy it as one but for those with a major sweet tooth they might find the recipe unsatisfying as is. If I were presenting this to guests I would either a)serve it as an appetizer instead (it's light and really cleans the palate) or b) serve it as a dessert with a twist. I love it atop rich dark chocolate ice cream but it can also be good on gourmet ice cream flavors like cardamon or rose. Next time though I plan to utilize it as a pomegranate shortcake - i.e. spoon some of the pomegranate into a glass add a small slice of pound cake top with whip cream and a drizzle of honey. Can't wait! Oh two tips: 1) Remove pomegranate seeds over the sink. It's a messy procedure and the juice easily stains. 2) I've only been able to find rosewater in Persian/Arab stores (it comes in a bottle.) You really need it for this dish so make the effort to find and buy it. Thanks for the wonderful recipe! Read More
(45)
Rating: 4 stars
11/04/2010
I built this recipe entirely in the blender blending the fruit first and adding the rest of the ingredients after. I imagine a blentec or similar high-end blender could get this dreamily smooth. It tastes excellent but I only made a half batch having only one pomegranate. Read More
(18)
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Rating: 5 stars
01/21/2008
i eat a lot of pomegranates so i just wanted to find another way to eat them. this is obviously so simple! i just never thought of putting these ingredients together. Just adding sugar and lemon juice is what did it for me. Read More
(14)
Rating: 5 stars
12/13/2004
This recipe is freakin awesome homie Read More
(12)