Pomegranate Sherbet
Yield: 10 servings
Ingredients
• 1 bottle Skylake Ranch Pomegranate Syrup
• 1/4 cup honey
• 1 can full fat coconut milk or 8 oz heavy whipping cream
Instructions
1. In a blender, blend the 3 ingredients together for 2-4 minutes, making sure they are all
completely incorporated together.
2. Pour the sorbet into a freezer safe container. Freeze for one hour.
3. Take the sorbet out and stir it up using a fork. This process is a little like whisking.
4. Freeze for another 60-90 minutes and repeat the whisking process.
5. Freeze for 1 1/2 to 2 hours more, and serve!
6. This sorbet can be scooped or even cut into ice cream squares for everyone to enjoy.
Related Items
Beet Salad With Pomegranate Syrup
Ingredients
- 4 medium beets, any color
- 2 Tablespoons of Skylake Ranch Pomegranate Syrup
- 3 Tablespoons olive oil
- 1 1/2 Tablespoons lemon juice
- Gorgonzola cheese (optional)
- Salt and pepper to taste
Directions
Place beets in aluminum foil with 2 tablespoons of water, seal it well by pinching the edges together. Place on a baking sheet and roast for 1 hour in a 400 degree oven, or until fork tender. Peel beets and cut into wedges.
Dressing: Whisk together pomegranate syrup, olive oil, lemon juice, salt and pepper. Toss with beets and crumble cheese over salad. Serve at room temperature or chilled.
Chocolate Chip Pomegranate Pancakes
I love this recipe for a special morning (I make my husband this on our anniversary). The perfect balance between the creamy smoothness of chocolate and the tart pop of fresh pomegranate seeds. Makes 10-12 pancakes
Ingredients
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
- 1 cup mini chocolate chips (never skimp on chocolate)
- 1 cup of pomegranate seeds
- Skylake Ranch Pomegranate Syrup
Directions
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt.
- Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter and chocolate chips.
- Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown and bubbles start to come up, flip to cook other side. Keep warm in oven heated to 200 degrees.
- To serve: Place two or more pancakes on plate add Skylake Ranch Pomegranate Syrup and sprinkle with fresh pomegranate seeds.
Tip: You can add a few chocolate chips on the pancakes after you pour the batter on the pan. I like the chocolate chips in the batter because the chips seem to get creamier and don’t get burnt.
Cream Cheese Stuffed French Toast With Pomegranate Syrup
I can’t get enough of the cream cheese and marshmallow mixture, so I thought, “How else could I use this awesome flavor mixture?” Well, why not for breakfast! Young and old will enjoy this sweet and creamy French Toast. Enjoy! Serves 4-6.
Ingredients:
- 6 oz. cream cheese
- 1/2 cup marshmallow cream
- 1 tsp. vanilla
- 1 loaf French bread
- 4 eggs
- 1 c. whipping cream
- Nutmeg
- Skylake Ranch Pomegranate Syrup
Directions:
- Cream together cream cheese, vanilla and marshmallow cream.
- Slice French bread into 2 inch thick slices. Make slits in slices. Stuff bread with cream cheese mixture.
- Beat eggs, whipping cream and nutmeg. Dip stuffed bread into egg mixture coating thoroughly. Fry in melted butter until brown on both sides and egg is "set".
- Serve with Skylake Ranch Pomegranate Syrup over French toast.
Tip: I like to soak the bread a little longer in the egg mixture so when it is cooked the bread gets to be a more “custardy” texture.
