PINKBERRY POMEGRANATE FROZEN YOGURT

Hacking Pinkberry’s second most popular flavor is a matter of slightly altering my original flavor clone recipe (see here), then adding to it a pomegranate juice concentrate. The chain uses Pom Wonderful concentrate in the mix, which we can make easily by reducing 2 cups of juice down to one-quarter of its original volume. After the pomegranate juice cools, add it to the other ingredients and churn the mixture in a home ice cream maker until thick. Easy, cheaper, delicious.

2 cups Pom Wonderful pomegranate juice
2 cups fat-free plain yogurt
1 cup fat-free half-and-half
1 cup fat-free milk
⅔ cup granulated sugar
¾ teaspoon vanilla extract
¼ teaspoon plus ⅛ teaspoon citric acid


Cooking method

1-Bring the pomegranate juice to a boil in a small saucepan over medium/high heat, then reduce to a simmer and cook until the liquid reduces to a quarter of its original volume, or ½ cup, and is thick and syrupy. This should take about 20 minutes. Cool for 20 minutes in your refrigerator.

2-Combine all of the ingredients in a bowl with an electric mixer on high speed for 1 minute or until the sugar has dissolved.

3-Pour the liquid into an ice cream maker and run until thick and creamy, 20 to 30 minutes.

4-You can eat the soft yogurt right away, or store it by transferring the frozen yogurt to a container and pressing a piece of plastic wrap gently down onto the frozen yogurt to keep the air out, then seal the container and freeze.

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