While Pomegranates do not grow near me, I always look forward to late autumn and early winter when they are available in stores locally. Pomegranates are loaded with beneficial nutrients . The punicic acid found in them are shown to lower blood pressure and cholesterol. Health benefits aside, they taste so delicious. A good pomegranate should feel heavy and its skin should be firm and taught.
Roll the pomegrante gently to loosen the seeds. Cut the fruit in half width wise and tear it open into halves. I prefer to do this over a bowl in the sink as it can get very messy. Hold each half over a bowl facing down and tap the skin with a wooden spoon. Squeeze it a little to release the seeds. Remove any white membrane that attaches to the seeds.
Place all of the ingredients in a high powered blender and whir until smooth, approximatley 2 minutes. This makes 2 servings so you can place one serving in the fridge for the next day.
Ingredients
Directions
Roll the pomegrante gently to loosen the seeds. Cut the fruit in half width wise and tear it open into halves. I prefer to do this over a bowl in the sink as it can get very messy. Hold each half over a bowl facing down and tap the skin with a wooden spoon. Squeeze it a little to release the seeds. Remove any white membrane that attaches to the seeds.
Place all of the ingredients in a high powered blender and whir until smooth, approximatley 2 minutes. This makes 2 servings so you can place one serving in the fridge for the next day.