Food

The Review - - News - RECIPE COUR­TESY OF POM­WON­DER­FUL

peas are cooked. Add the hot chick­peas to the food pro­ces­sor and blend un­til smooth, scrap­ing the bowl as needed. Driz­zle in a ta­ble­spoon of wa­ter at a time un­til de­sired con­sis­tency is achieved. Serve on a plat­ter with toasted pitas, ro- maine leaves, POM POMS and other top­pings. Serves 6.

Pomegranate Vodka IN­GRE­DI­ENTS

1 to 2 cups fresh pomegranate seeds

750 milliliters vodka (your fa­vorite brand will do)

IN­STRUC­TIONS

In a clean jar, mud­dle the fresh pomegranate seeds with a mud­dler or wooden spoon. Pour over the vodka, seal the con­tainer and place on the counter away from sun­light. Shake the jar once a day for any­where from 2 days to 2 months. For a small batch, one week is enough time to suf­fi­ciently in­fuse the vodka.

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