Creamy tapioca is bursting with the healthy flavor of pomegranates. If fresh pomegranates are not in season, pomegranate juice is readily available. Feel free to substitute low-fat milk and/or sugar substitute to cut calories and fat.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
- 1 cup pomegranate juice (about 2 medium pomegranates juiced)
- 1 teaspoon grenadine syrup, optional
- 1/2 cup water
- 1/4 cup quick-cooking tapioca pearls
- 1/8 cup granulated white sugar, or to taste
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pure vanilla extract
- 1/2 cup milk
Preparation:
If you are using fresh pomegranates, bruise the seeds in a blender by pulsing a few times, then press through a fine strainer to get all the juice. Discard seeds. If the amount does not measure 1 cup, add a little water. Add grenadine to the pomegranate juice for deeper color and added flavor if you wish.
Place pomegranate juice and 1/2 cup water into a heavy saucepan. Sprinkle with the tapioca and let sit for 5 minutes. Stir in sugar, salt, vanilla, and milk. Bring slowly to a simmer and cook, stirring often, until tapioca is translucent and cooked through, about 5 minutes.
Spoon pomegranate tapioca into serving dishes, let cool, then refrigerate for 2 hours before serving cold.
Yield: 4 servings
Place pomegranate juice and 1/2 cup water into a heavy saucepan. Sprinkle with the tapioca and let sit for 5 minutes. Stir in sugar, salt, vanilla, and milk. Bring slowly to a simmer and cook, stirring often, until tapioca is translucent and cooked through, about 5 minutes.
Spoon pomegranate tapioca into serving dishes, let cool, then refrigerate for 2 hours before serving cold.
Yield: 4 servings
