In a nonreactive pot, cook the blueberries, pomegranate and lemon juices and salt until the berries soften and begin to burst, releasing their color and flavor. Purée when cool.
- 4-5 cups fresh or frozen blueberries
- 3 tablespoons fresh pomegranate juice
- 1 tablespoons fresh lemon juice
- Pinch of salt
- 3/4-1 cup simple syrup
Combine purée with simple syrup, differing the amount if you wish to control sweetness, and freeze.
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Chuck Taggart (e-mail chuck)