Pomegranate is a heavy fruit.

In ancient tale andtradition, it’s a stand-in for fertility (count those seeds!), power (check out that crown) and demise (taste the tannins). That’s a lot of ground to cover, for a berry.

It’s also a standout in delicious:

Fresh, the brilliant seeds add crunch to salad or snack.

Dried, they make fine hiking companions.

Juiced, they’re all refreshment.

Slowly simmered into syrup, the fruit concentrates into compelling: very sweet and very tart, at once.

Drizzle this sauce (also called molasses or grenadine) over vanilla ice cream for a bowl of contrast: light and dark, creamy and sharp, hot and cold. The dish pays tribute to the original pomegranate fan, Persephone, who downed a few seeds while captive in the underworld, resulting (long story) in summer and winter. How’s that for heavy?

Pomegranate Sundaes

Prep: 10 minutes

Cook: 1 hour

Makes: 4 servings

4 cups pure pomegranate juice

2 tablespoons freshly squeezed lemon juice

1 pint high-quality vanilla ice cream

Seeds from 1 pomegranate

Boil: Pour pomegranate and lemon juice into a large saucepan. Bring to a boil, lower heat and simmer until syrupy and reduced to 1 cup, about 1 hour. As the syrup thickens, watch closely and lower heat to make sure it doesn’t burn.

Serve: Scoop ice cream into bowls. Drizzle on warm syrup. Sprinkle with pomegranate seeds. Dig in.


Copyright 2016 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Read or Share this story: