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

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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!) :)

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


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7 Responses to “Chicken Noodle Soup with Lemongrass”

  1. 1

    Sues — April 27, 2010 @ 9:33 am

    Ooh yours looks SO pretty. And while I like chicken noodle soup, it’s not usually very tempting to me. But this one? I would die for a bowl of this right now!!

  2. 2

    Lauren @ Healthy Delicious — April 27, 2010 @ 12:26 pm

    I love Fine Cooking. Their recipes are always spot-on. A little high in calories, but I find that it’s usually easy enough to rectify that, plus their portions are so big! I’ve been dying to try this recipe. Glad to hear it’s as good as I’ve imagined!

  3. 3

    Alexandra — April 27, 2010 @ 5:29 pm

    Ooh that looks fantastic! Lori, do you happen to know if udon noodles (cooked) freeze well?

    • Lori Lange replied: — April 27th, 2010 @ 8:29 pm

      Alexandra- I’m sorry… I have no idea.

  4. 4

    Ann — April 28, 2010 @ 10:29 pm

    OOOH that soup looks delicious.

  5. 5

    Cynthia — May 3, 2010 @ 8:13 pm

    Your replications are always outstanding. Glad it lived up to its cover.

  6. 6

    Elba Kilbert — May 13, 2013 @ 5:56 pm

    Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.

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