We love Red Mango. And what we really love is their pomegranate frozen yogurt. The combination of the tartness of pomegranate and the tanginess of yogurt is pretty amazing. Now, any excuse for a trip to an ice cream shop or frozen yogurt store is fine by me, but why not try to make one of our favorite desserts at home?
As experiments go, this one was kind of a no-brainer. How can you go wrong with frozen yogurt, right? And talk about simple–all you really need is a container of good quality yogurt and some pomegranate juice. Oh, and sugar. And a little bit of time.
2 cups unsweetened pomegranate juice
1 cup sugar
24 ounces plain, whole milk yogurt
Combine the pomegranate juice and sugar in a sauce pan and heat over a medium flame until you have reduced the liquid by one half. Cover and cool in the fridge for about two hours.
Once the liquid has cooled to at least room temperature, add it to 24 ounces of plain, whole milk yogurt (5% milk fat). You really want to use whole milk “cream top” yogurt for this one–the fat will make all the difference in the creaminess of your finished product. Whip with a whisk until smooth and add to your ice cream maker according to directions.
The final product was pretty tasty–definitely tangy & tart. There was some debate in our household over whether or not it could have been a tad more intense in its flavor. Next time, we might try starting out with 3 cups of juice and reducing to one cup. If you give it a try, let me know how it turns out!