The pomegranate in 3 versions – Italian Cuisine

The pomegranate in 3 versions

In the glass, on risotto, on your face: 3 original ways to use pomegranate at home – of course, quick and easy!

Let's start by specifying that the pomegranate is the edible fruit of the pomegranate, although we often use this term incorrectly to indicate the fruit – a bit as if we were saying to eat a pear instead of a pear. If it is true that the first to plant this fruit was Aphrodite, goddess of love, beauty and fertility, there must be a reason … In fact, in addition to their magnificent color, the beans are rich in vitamin C and antioxidants: they help to combat seasonal ailments and are a natural "anti-aging".

In the glass

Like Bellini, Rossini and Mimosa, Tintoretto is a sparkling, effervescent cocktail, excellent as an aperitif: pour 2/3 of Prosecco and 1/3 of fresh filtered juice into glasses. Complete with ice and decorate as desired.

In the risotto

Squeeze a pomegranate like an orange and filter 150 g of juice. Cook it for 10 minutes with 25 g of white wine, 25 g of vinegar, 20 g of sugar. Add the sauce to the Parmesan risotto. Pomegranate juice also makes an excellent vinaigrette to dress fish and salads: 2/3 of oil, 1/3 of juice, salt and pepper.

On the face

For fresher skin, make a mask with 2 tablespoons of pomegranate juice and a teaspoon of 100% pure cocoa. Leave it on for about half an hour then rinse.

Here are 10 pomegranate recipes for you!

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