It’s not Pinkberry. But it looks and tastes just like it. This creamy soft-serve is homemade pomegranate frozen yogurt. I just put it in a Pinkberry cup to fool ya. My version is softer, creamier and has a better balance of sweet and tang than the chainlet. Now I’m still a Pinkberry enthusiast, but ever since I got an ice cream maker, I have become more passionate about homemade fro-yo. It’s less expensive to make a 1 batch of 6 servings (that’s 6 cups) than to buy 1 small cup of Pinkbery– And it’s healthier! Apparantly, “all natural” Pinkberry contains “at least five additives”, “three kinds of sugar”, “four acidifiers” and only knows what else, according to the New York Times. …No worries, cheer yourself up with some homemade pomegranate frozen yogurt, recipe below. And what are your thoughts– Do you prefer going out for frozen yogurt or making a batch at home?
Pomegranate Frozen Yogurt
Recipe adapted from Cafefernando.com
1 large pomegranate
1 cup pomegranate juice
2 cups fat-free vanilla yogurt
2/3 cup Grenadine (pomegranate syrup)
2 teaspoons lemon juice
(Note: For this recipe, I use the Cuisinart Ice-Cream, Frozen Yogurt and Sorbet Maker, but any ice cream maker should do.)
1. Remove all the pomegranate seeds.
2. Gently rinse them off in a colander, let dry, and place about 1/2 cup of seeds aside.
3. In a medium mixing bowl, use a hand mixer to combine the yogurt, pomegranate juice, pomegranate syrup, lemon juice, and 1/2 cup of the pomegranate seeds.
3. Turn the ice cream maker on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes.