Pomegranate Cosmopolitan

I'm a big fan of pomegranates. A huge part of it is actually attributed to it's interestingly molecular interior which makes cracking the fruit open and getting its seeds out a whole lot of fun. I use to think eating the fruit was more of a fun thing to do rather than for its nutritional value. How each seed pops in your mouth and the burst of sweetness... Oooooh....makes me feel like having one now.

But a recent search on Wikipedia revealed a lot more interesting facts about this intricately structured fruit:

1. "pomegranate" derives from Latin pomum ("apple") and granatus ("seeded")

2. The seeds have a name - arils.

3. It's a good source of Vitamin C and B5. Pomegranate juice provides about 16% of an adult's daily Vitamin C requirement per 100 ml serving.

4. Last year alone, 17 clinical trials were underway to examine the effect of pomegranate juice consumption on 9 diseases, including diabetes and your common cold!

5. In Arabic countries, pomegranates are used to cure mouth ulcers! Not bad for a fun fruit to eat huh?!

6. Pomegranate ('rimmôn') is mentioned in the Bible as one of the seven fruits/plants that Israel was blessed with.

I'm gonna be drinking more of this!

And so I was cupcake-recipe surfing and I chanced upon a Pomegranate Cosmopolitan Cupcake recipe and I knew I had to try it. A friend's birthday was coming up - a perfect occasion for some Pom Cosmo!

Excited, I woke up really early to start work on my Pomegranate Molasses, which is basically a pomegranate syrup reduced from its juice, sugar and lemon juice. I baked a simple lime cupcake, whipped up a batch of pomegranate-vodka cream cheese frosting and topped it up with a dollop of pomegranate molasses to give it an extra "pommy" boost, served up with a wedge of lime.

Here's how it looks!

I'm not a fan of sweet stuff but I actually finished the whole lot of frosting.

Pomegranate Molasses

4 cups Pomegranate Juice
1/2 cup Sugar
1/4 cup Lemon Juice

In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers.

Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.

If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

Pomegranate-Vodka Cream Cheese Frosting

225g Cream Cheese
225g Unsalted Butter
1 Vanilla Bean Pod, cut lengthwise
3 tbsp Pomegranate Molasses
3 tsp Vodka, to taste
2 cups Icing Sugar, sifted


Cream the butter and cream cheese together in an electric mixer.

Add Pom Molasses and vodka, taste.

Add vanilla beans to icing sugar.

Gradually add icing sugar sugar/vanilla bean mixture to bowl. Scrape down the bowl as needed.