Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 179

I am ever grateful to the exhaustive research of Claudia Roden for this recipe. This is an adaptation of her version.

4 pomegranates

juice of 2 lemons

1 tablespoon golden caster sugar

150ml/¹/₄ pint water

a pinch each of salt and pepper

Cut the pomegranates in half and dig out the seeds. Put them in a food processor and blend for a few seconds – enough to break the skin that surrounds the seeds. Transfer the pulp to a sieve placed over a bowl and squeeze out the remaining juice by rubbing it through with a wooden spoon. Four pomegranates should yield about 300ml/¹/₂ pint.

Put the pomegranate juice in a pan with the lemon juice, sugar, water, salt and pepper. Heat slowly and bring to the boil. Turn down to a simmer and cook until the mixture has reduced by about a third. Add more lemon juice if it is too sweet. Pour into a jar and store in the fridge.