Ingredients for Pomegranate Tapioca
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How to Make Pomegranate Tapioca
- Cut the crowns off 2 pomegranates. Cut each pomegranate into quarters.
- Submerge the pomegranate quarters in a large bowl of water. Gently roll the arils (seeds) out of the sections using your thumbs.
- Transfer the arils and about 1/2 cup of the pomegranate water to a blender. Puree until the arils are mostly broken up, leaving some texture.
- Strain the puree through a fine-mesh sieve or colander, pressing gently on the solids to extract as much juice as possible. You should have approximately 2 cups of juice.
- Taste the juice and adjust sweetness as needed. Add 1/4 cup granulated sugar and 2 tablespoons of grenadine (optional) to the juice. Stir to combine.
- Measure 2 cups of the pomegranate juice mixture into a medium saucepan.
- Add 1/2 cup small tapioca pearls to the pomegranate juice. Let the mixture sit for 5 minutes to allow the tapioca to soften.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, and simmer for 15-20 minutes, or until the tapioca pearls are translucent and cooked through, stirring occasionally to prevent sticking.
- Remove from heat and let cool slightly. Serve chilled or at room temperature, topped with whipped cream and optional extra pomegranate arils.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
207g
Fat
0g
Carbs
26g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Low Protein Healthy Desserts Fruit Easy Beginner Cook Low Fat Puddings And Mousses Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Inexpensive Low In Something Taste Mood Sweet Number Of Servings
