Minted Pomegranate Yogurt With Grapefruit Salad Recipes

Steps:

• Put the yogurt in a bowl and beat well. Fold in the pomegranate seeds and chopped mint. Sweeten with a little honey or sugar, if using, then chill until ready to serve.
• Peel the grapefruits, cutting off all the pith. Cut between membranes to remove segments, holding the fruit over a bowl to catch the juices.
• Mix the fruit segments with the reserved juices and orange flower water and add a little honey or sugar, if using. Stir gently then decorate with a few pomegranate seeds.
• Decorate the chilled yogurt with a scattering of pomegranate seeds and mint leaves, and serve with grapefruit salad.
• *Variation: You can use a mixture of oranges and blood oranges, intersperesed with thin segments of lemon. Lime segments work well with the grapefruit and mandarins or tangerines could be used too. As the idea is to create a refreshing, scented salad, juicy melons and kiwi fruit would also be ideal.

Steps:

• Special equipment: an ice cream maker
• In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.
• Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
• Mint Simple Syrup
• In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
• Yield: 1 cup

Steps:

• Mix all ingredients together in a medium bowl. Refrigerate until almost ready to serve; bring to room temperature before serving.

Steps:

• Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
• Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.

Steps:

• Peel and segment the grapefruit over a bowl and reserve any juices that drip from them.
• Heat a skillet and add 2 teaspoons of the oil, then add the grapes and cook over high heat to blister them slightly, shaking the pan often to cook them evenly. Add the grapefruit juice and cook until it's almost evaporated, then add the honey and bring to a boil; tip into a bowl and leave to cool.
• When the grapes are cool, add the grapefruit segments, raspberries, and remaining oil, and gently toss.
• Mix the mint into the yogurt.
• To serve, spoon the fruit salad into 4 small bowls and dollop the minted yogurt on top.