Thick and creamy Greek yogurt is transformed into a tart delight when a little pomegranate juice and grenadine are added.
Downloads:Pomegranate Frozen Yogurt
1½ cups pomegranate juice
6 cups Greek yogurt
1 cup sugar
¾ cup grenadine
• In a small saucepan, bring pomegranate juice to a simmer. Cook, uncovered, until reduced by half, approximately 20 minutes.
• In a large bowl, combine yogurt, sugar, pomegranate juice, and grenadine, whisking well until sugar dissolves, approximately 2 minutes. Transfer mixture to an airtight container, and refrigerate until cold, approximately 2 hours.
• Transfer mixture to an electric ice-cream maker, and prepare according to manufacturer’s instructions. If desired, return to an airtight container, and freeze for a firmer texture.