Food recipes
Pomegranate Litre ice
Pomegranate Litre ice
Ingredients:
470ml pomegranate juice
1.2 litres water
Directions:
fresh mint leaves, to garnish
Make a syrup by dissolving the sugar and lemon juice in a small pan over a low heat
and stirring until fully dissolved. Pour the syrup into a large jug filled with ice, add the
pomegranate juice, stir well to combine, then add the water and stir again. Serve in
glasses filled with ice and garnish with fresh mint leaves.
Finishing Touches
MINT TEA
Put plenty of fresh mint leaves into a teapot, fill with boiling water, leave for a few
minutes, then serve in china cups or glasses, with or without sugar.
PITTA BREAD AND HUMMUS
A simple and delicious dish to serve at tea, this is actually one of our favourite things
to eat after all the cakes and biscuits we spend our days surrounded by in the bakery!
Overdosing on sugar makes us crave something salty and savoury and hummus is
ideal. Serve with wholemeal or plain pitta bread, lightly toasted and cut in half.
BAKLAVA
This is filo pastry filled with layers of chopped nuts and honey or syrup. It is very rich
and sweet but would fit in well with our theme. In the Dalston area of London there
are some amazing shops where you can buy authentic baklava in different shapes and
slightly varying flavours. Selfridges food hall also sells a very good selection.
TURKISH DELIGHT
Like baklava, Turkish delight is a very sweet mixture of starch and sugar. Flavoured
with a wide variety of ingredients such as pistachios, hazelnuts, rose water or lemon
and dusted with icing sugar, it’s certainly not to everyone’s taste, but for those who
love it, it’s fairly easy to find in the supermarket or specialist food shops.
Afternoon Tea Party
One of the reasons we started Primrose Bakery was our shared love of afternoon tea,
and we spent many happy afternoons trying out tea in different places all over London
and anywhere else we visited in the UK or abroad. Although we don’t serve a classic
afternoon tea in the bakery, we felt we couldn’t leave it out of this book, as there is
probably no nicer occasion to enjoy with family and friends, either at home or in a
hotel or tea room.
To make our tea a bit special, we decided it would have a Japanese theme. In October
Ingredients:
470ml pomegranate juice
1.2 litres water
Directions:
fresh mint leaves, to garnish
Make a syrup by dissolving the sugar and lemon juice in a small pan over a low heat
and stirring until fully dissolved. Pour the syrup into a large jug filled with ice, add the
pomegranate juice, stir well to combine, then add the water and stir again. Serve in
glasses filled with ice and garnish with fresh mint leaves.
Finishing Touches
MINT TEA
Put plenty of fresh mint leaves into a teapot, fill with boiling water, leave for a few
minutes, then serve in china cups or glasses, with or without sugar.
PITTA BREAD AND HUMMUS
A simple and delicious dish to serve at tea, this is actually one of our favourite things
to eat after all the cakes and biscuits we spend our days surrounded by in the bakery!
Overdosing on sugar makes us crave something salty and savoury and hummus is
ideal. Serve with wholemeal or plain pitta bread, lightly toasted and cut in half.
BAKLAVA
This is filo pastry filled with layers of chopped nuts and honey or syrup. It is very rich
and sweet but would fit in well with our theme. In the Dalston area of London there
are some amazing shops where you can buy authentic baklava in different shapes and
slightly varying flavours. Selfridges food hall also sells a very good selection.
TURKISH DELIGHT
Like baklava, Turkish delight is a very sweet mixture of starch and sugar. Flavoured
with a wide variety of ingredients such as pistachios, hazelnuts, rose water or lemon
and dusted with icing sugar, it’s certainly not to everyone’s taste, but for those who
love it, it’s fairly easy to find in the supermarket or specialist food shops.
Afternoon Tea Party
One of the reasons we started Primrose Bakery was our shared love of afternoon tea,
and we spent many happy afternoons trying out tea in different places all over London
and anywhere else we visited in the UK or abroad. Although we don’t serve a classic
afternoon tea in the bakery, we felt we couldn’t leave it out of this book, as there is
probably no nicer occasion to enjoy with family and friends, either at home or in a
hotel or tea room.
To make our tea a bit special, we decided it would have a Japanese theme. In October
Printed from https://recipe.bluelayer.org/recipe/73976/pomegranate-litre-ice