Makes eight to 10 servings
Hands-on preparation time: 10 minutes
Total preparation time (including freezing time): eight hours or overnight
- 3 cups unsweetened pomegranate juice, divided
- 1/4 cup honey
- 1 cinnamon stick
- 3 whole cloves
- Zest of one organic orange (to create, cut long, thin strips of orange peel with a vegetable peeler, avoiding the pith)
- 1 cup pomegranate seeds, for serving
Pour 1 cup of pomegranate juice into a small saucepan over low heat and add the honey, cinnamon stick, cloves, and orange zest; bring to a simmer. Stir to make sure the honey is dissolved and let simmer for 10 minutes. Remove from heat and allow to cool. Steep at room temperature for one hour.
Strain the infusion into a 1-quart baking dish and add the remaining pomegranate juice and the grated ginger. Stir.
Place the dish into the freezer, stirring every couple of hours to ensure even freezing. When the mixture is uniformly crystallized, cover and store in the freezer until you are ready to serve.
Garnish each serving dish with fresh pomegranate seeds.