Strawberry-Pomegranate Sauce

Cover recipe- Fine Cooking, Strawberry-Pomegranate Sauce; June/July 2013

Cover recipe- Fine Cooking, Strawberry-Pomegranate Sauce; June/July 2013

A few weeks ago I was in line waiting to checkout at a home improvement store and happened to pick up the June/July issue of Fine Cooking.  I only had a few minutes to flip through it.  I ended up buying it because of a section devoted to strawberry recipes, including the cover recipe for ice cream sundaes topped with Strawberry-Pomegranate Sauce, mint and pistachios.  I’ve never bought an issue of Fine Cooking before, so I wasn’t as familiar with the magazine or their recipes.  (Shameful, I know, as a foodie.)  I was very happy with my new magazine and set off to recreate the cover recipe to share with you.

This issue also has an article devoted to the secrets for the creamiest homemade ice cream.  I’ll admit that I was a little disappointed that there isn’t a recipe in this issue for the ice cream in the cover picture, or at all in the issue–a travesty!  I ended up making my family’s favorite recipe for homemade strawberry ice cream to use in our sundaes.  Read my notes below to see what I thought of the recipe.
strawberry-pomegranate-sauce-fine-cooking

Print Print Recipe

Strawberry-Pomegranate Sauce

Yield: 2 cups; serves 6-8

Prep Time: 10 min 30 min

Cook Time: 2 min 30 min

Total Time: 12 min 30 min

Pomegranate molasses lends a warm, deep counterpoint to sweet, bright strawberries. Try this sauce over ice cream, garnished with pistachios and mint. It's also delicious on pound cake or waffles.

Ingredients:

1 lb. (about 4 cups) fresh strawberries
3 Tablespoons agave nectar
2 Tablespoons pomegranate molasses
1 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Directions:

Hull strawberries. Place in a blender or food processor with agave, pomegranate molasses, lemon juice and zest. Blend until smooth, 15 to 30 seconds. Season to taste with more agave if you like.

Cover and refrigerate for up to 5 days. Serve chilled or at room temperature

Tips:

*I used honey instead of agave.

*Pomegranate molasses can be found in Asian and Middle Eastern markets, and some well-stocked large grocery stores.

*If you don't like mint, you could use basil instead and it would be just as fantastic.

Source: Fine Cooking, June/July 2013

The results:

This sauce is amazing! It was hard to believe that such a simple sauce could be so good. I have always been a fan of pomegranate molasses, so it’s not surprising that I loved this recipe. I loved the complexity of flavors going on in the sundae. The sauce is incredible, as I said, but pairing it with pistachios and fresh mint made it truly amazing. Even my husband kept remarking afterwards how good it was.  The other great thing?  It comes together in a few minutes in the blender.  I love that.  Be prepared to be eating it by the spoonful.  Who needs ice cream anyway? :)

Did this recipe deserve the cover spotlight?

I think so. The section on strawberries was really fun to read. So many new recipes to try! And this recipe for the Strawberry-Pomegranate Sauce was truly unique and I will definitely be making it again and again this summer.  (But I’m still bummed that there wasn’t an ice cream recipe to go along with it!) :)

Lindsey Johnson writes the food blog, Cafe Johnsonia, and she works as a freelance recipe developer and photographer. She is the mother to three beautiful, fun children and resides in Utah. She became gluten-free in 2010 and has enjoyed the learning process that comes along with gluten-free baking and cooking. When she's not in the kitchen or behind the camera, she enjoys gardening, reading, being outside, and spending time with her husband and children.

8 Responses to “Strawberry-Pomegranate Sauce”

  1. 1

    Tieghan — June 13, 2013 @ 6:27 am

    Wow, this sauce sounds incredible! I could pour it over pretty much anything! Waffles, ice cream, toast, pancakes! YUM!

    • Lindsey Johnson replied: — June 18th, 2013 @ 5:50 pm

      It really is incredible! You’ll love it. :)

  2. 2

    Abby — June 14, 2013 @ 6:33 pm

    this sounds delicious! love your gorgeous photograph, too by the way… perfection!

  3. 3

    Faith — June 17, 2013 @ 9:09 pm

    I love the complexity and contrast that pom molasses brings to this dish…sort of like pairing strawberries with balsamic vinegar! Definitely going to try that combo. :)

    • Lindsey Johnson replied: — June 18th, 2013 @ 5:52 pm

      Yes! Exactly what you said, Faith. It’s one of my favorite ingredients. I haven’t had any on hand for awhile and had forgotten how much I love it. I think this sauce would be great with roasted pork tenderloin too. Mmm…

  4. 4

    Deborah — June 17, 2013 @ 11:14 pm

    I have heard such good things about pomegranate molasses, but I’ve never tried it. But I think I need to get some now to try out this sauce!

    • Lindsey Johnson replied: — June 18th, 2013 @ 5:53 pm

      You’re welcome to use some of mine to see what you think before you buy it, but I think you’ll love it. I got mine at the Asian market. Let me know if you want me to get you some.

Leave a Comment