Recipe: Pomegranate tapioca
Total time: 1 hour after overnight soaking
Servings: 4
Note: For pomegranate juice, break open pomegranates and carefully remove the seeds. Using an immersion or regular blender, liquefy the seeds and strain through a sieve. Or you can use bottled Pom juice. Large pearl tapioca is available at Nicole’s in Pasadena and Surfas in Culver City.
1/2 cup large pearl tapioca
2 cups pomegranate juice (from 6 to 8 pomegranates)
1/2 cup sugar
1/4 teaspoon kosher salt
Seeds from 1 small pomegranate
Whipped cream for garnish
1. Combine the tapioca with 2 cups water in a medium bowl and soak overnight in the refrigerator.
2. Drain the tapioca and place in the top of a double boiler (or steel bowl set over a pot of simmering water). Add the pomegranate juice, sugar and salt. Cook, stirring often, until the juice thickens and the tapioca softens and turns translucent, about 45 minutes to 1 hour.
3. Chill several hours or overnight. Serve with pomegranate seeds and whipped cream.
Each serving (without whipped cream): 250 calories; 1 gram protein; 64 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 86 mg. sodium.
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