• 2 cups pomegranate juice
• 1/4 cup fresh lemon or tart orange juice
• 1 tablespoon unflavored powdered gelatin
• 1/4 cup cold water, plus 3/4 cup boiling water
• 3/4 cup sugar

In a heatproof bowl, soften the gelatin in the cold water for 5 minutes.  Add the booiling water and stir to dissolve the gelatin.  Stir in the sugar; add the fruit juices.  Cool the mixture.  Freeze it in an ice tray.

From Sandal English, Fruits of the Desert 

• 3 cups fresh grapefruit juice, preferably squeezed from pink grapefruits
• 1/2 cup pomegranate seeds
• 1-1/4 cups sugar 1/3 cup water
• 3 egg whites
• 1/4 teaspoon cream of tartar
• Pinch of salt

Bring the sugar and water to a boil, stirring until the sugar dissolves.  Without stirring, continue to booil the syrup until it reaches the hard-ball stage and registers 250 degrees F. (120 degreesC.) on a candy thermometer.  While the sugar-water mixture boils, beat the egg whites with the cream of tartar and the salt until they hold a firm peak.  Pour the hot syrup slowly into the egg whites, continuing to beat as you pour. Keep on beating for a total of 5 minutes, or until the egg ehites are stiff and glossy.  Stir the egg whites into the grapefruit juice.  Pour into a shallow metal pan and freeze until almost firm.  Remove from the freezer, place in a mixing bowl, and beat briefly until smooth, fluffy and blended.  Pour into 8 chilled dishes and finish freezing.  Remove from the freezer 15 minutes before serving and sprinkle with pomegranate seeds.

Places to explore for pomegranate recipes:

• http://www.pomegranates.org/recipes.html:  (This is the very best place to go for pomegranate recipes)
• http://www.pomwonderful.com/eatcook.asp?source=overture&kw=pomegranate_recipe
• http://aggie-horticulture.tamu.edu/PLANTanswers/recipes/pomegranate.html
• http://homecooking.about.com/b/a/041796.htm
• http://webf129a.ntx.net/Cookbook/Pomegranate/toc.htm
• http://www.perfectpuree.com/Cookbook/Pomegranate/index_pomegranate.htm
• http://food.oregonstate.edu/a/pome.html

There are lots more.  Just go to the Dogpile Search Engine http://www.dogpile.com/ and type in pomegranate recipes and go wild with yourself...

POMEGRANATE RECIPES
If you have pomegranates in your yard, you'll want to juice some of them to make into punch or jelly or syrup.

The seeds and crimson pulp around them may also be added to fruit salad for a touch of color and flavor. Diners eat the pulp from the seeds and then discard the seeds on the side of the plate!

To extract the juice, separate and crush the edible portion of ripe pomegranates (do not remove seeds at this point). Place fruit in jelly cloth or bag and squeeze out the juice, or cut the fruit in quarters and juice with orange juicer, taking out the seeds.

The juice can be frozen in 1/2 pint or 1 pint containers, to make into punch later on.

Pomegranate Punch

1 cup pomegranate juice
1 cup orange juice
1/4 cup lemon juice
2 cups water
1 cup sugar
1 quart gingerale

Have all ingredients chilled. Dissolve sugar in water and combine with pomegranate, orange and lemon juice. Add gingerale and serve. (More sugar may be added as needed; pineapple juice also is a good ingredient).

Pomegranate Punch

1 quart pomegranate juice
2 quarts of carbonated water
1 pint vodka (an aged blended whiskey may be substituted)
Juice of 1 lemon

Combine ingredients and sweeten to taste. Punch may be served hot or cold.

Boil together 3 1/2 cups pomegranate juice, 1 teaspoon lemon juice, 1/3 teaspoon salt and 1/2 bottle liquid pectin. When mixture cannot be stirred down, add 5 1/2 cups sugar and boil for 5 or 6 minutes. Serve with pancakes and waffles.

Measure sugar and juice into large saucepan and mix. Bring to boil over hottest fire and add pectin, stirring constantly. Bring to full boil (one that cannot be stirred down). Boil for 30 seconds. Remove from heat, skim and pour quickly into glasses. Add paraffin. Makes about 11 / 6 oz. glasses.

Pomegranate Cake

2 eggs
3/4 cups sugar
1 cup sifted cake flour
1 teaspoon baking powder
1 cup pomegranate juice

Grease and flour an 8-inch cake pan.In a mixing bowl, beat eggs until foamy and gradually add sugar. Continue beating until mixture is stiff and full of air.

Sift cake flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.

Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.

Cool for 10-15 minutes and turn out on a cake plate.

Dust with powdered sugar or frost with a butter cream frosting.

Yield: 1 cake

 Pomegranate Lamb Kabobs

1/2 cup pomegranate syrup
1/3 cup salad oil
1 tablespoon lemon juice
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cloves garlic, minced or pressed
2 pounds boneless lamb shoulder or leg, cut into 1 1/2 inch cubes

In a large bowl, stir together pomegranate syrup, oil, lemon juice, salt, pepper, and garlic. Add lamb and stir to coat. Cover and refrigerate for at least 6 hours or until next day. Lift meat from marinade and drain briefly (reserve marinade).

Thread meat equally on about 6 sturdy metal skewers. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning often and basting with marinade until meat is well browned on outside but still pink in center; cut to test (10 to 15 minutes).

Yield: 6 servings

Sticky Red Wings