Comments on: Grenadine Grenade

By: Andrew Plotkin

Andrew Plotkin — Wed, 14 Nov 2007 20:08:18 +0000

You could probably mix in a bit of boiling water and get the consistency back to where you want it.

By: Alex

Alex — Wed, 14 Nov 2007 16:57:05 +0000

I was going to say wax your back but that would be gross.

By: april

april — Wed, 14 Nov 2007 16:15:49 +0000

You have clearly already figured this out, but when cooking sugar down to a “syrup”, it shouldn’t get as thick as, say chocolate syrup – so maybe your expectations of thickness were too high? Or maybe your heat was – it should be cooked on a low flame. A sugar syrup will be just a little thicker than water, not like a gooey caramel syrup that might be used for drizzling.

Anyway, I’m all for the ice cream idea. You could also chill it, then shape it into balls or logs and roll them in chopped pistachios or sesame seeds. Or make balls, freeze them, then enrobe in chocolate for pomegranate truffles?

By: goob

goob — Tue, 13 Nov 2007 23:30:07 +0000

Things to do with soft-ball pomegranate candy:

Churn it into a good vanilla ice cream, along with crumbled toasted graham crackers.

Swirl it into yogurt for dessert.

Heck, just eat it, you doof.