- 1lb castor sugar
- 4-6 large Iranian pomegranates * (or use half a carton of Iranian pom.juice ‘n reduce the sugar)
- 6 tablespoonsful vodka
- Juice of 2 lemons + the rind of one
- 12 baby Persian ‘zabon’ (pastry tongues) *
- 1 pint water (but you probably have this in your tap already)
Pomegranate Sorbet with Vodka
Traditional Persian sorbet (Faloodeh) is made with vermicelli and rose water and eaten with lime juice; it has to be said that it tastes quite strange to the uninitiated. Once again we’ve taken Persian ingredients and blended them into an apparently ‘authentic’, albeit non-existent, dish.
Vodka, just so you know, is as much an Iranian drink as it is Russian; it is usually consumed in ‘shot’ form as an aperitif, with a dish of salted yoghurt and cucumber. It goes without saying that this is another recipe that you can cook a week or so ahead.
Right, so on your shopping list you will need: