Can you say easy? That's what I'm talkin' about!
And a red, white, and blue dessert is tops!! Ever since going to Pinkberry on their opening night, I can't get that Pomegranate syrup out of my mind. So, after a little research and making this syrup in my test kitchen, my taster (son Isaac) and I thought it was delish. Here's our idea for a yummy 4th of July dessert:
Pomegranate Syrup
1 T. cornstarch
1/2 cup sugar
1 cup pomegranate juice
In a 1-2 quart pan, combine pomegranate juice, sugar, and corn starch. Bring to a boil over high heat, stirring until sugar is completely dissolved. Boil for 1-2 minutes, stirring occasionally. Remove from heat and cool. Cover and refrigerate for up to 2 weeks.
Now, generously ladle on top of your favorite ice cream, but you're not finished yet.
Kids love to create their own sundaes. Try blackberries, blueberries, raspberries, cherries, and strawberries for toppings. Mmmmm.
