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Pomegranate Rosé Frozen Yogurt

July 16, 2015

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It’s my four(!)-year blogiversary! But it’s bittersweet: A week ago Paula and I found out that we will need to move out of the apartment we’ve lived in together for 3 years (and which I’ve lived in for the past 7 years).

Our landlord lives downstairs from us, but her husband recently passed away and she needs someone taking care of her now, so her daughter will be moving into our apartment ASAP.

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Within minutes of hearing the news (and while we were still in shock), we began the search for a new apartment online, quickly realizing that our rent is about to (drastically) increase while our living space is about to (drastically) shrink. (None of this should have come as a surprise, after we read this cover story on the local rent crisis in a Santa Barbara newspaper last fall…)

Basically, we’ve been lucky to live where we’ve lived for so long!

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I’ve never lived in any other apartment as long as I have this one (in my early 20s, I was always moving — once or twice a year).

Making Rose Wine and Pomegranate Frozen Yogurt

Nor have I ever loved any apartment as much as I have this one. We have a guest room — practically unheard of among Santa Barbara renters — which we’ve put to good use as an office for my freelance editing, and for our many visitors. And we have high ceilings, and — most importantly for this blog — a large kitchen with lots of light.

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I’ve fallen (or worked my way) into so many cooking-related habits during the 7 years I’ve lived here, that over the weekend, while apartment-hunting, I found myself the most concerned about what our future kitchen would look like. I’ve dealt with zero counter space before (when I lived in Japan), but I was crossing my fingers that we’d land in a place with a gas stove and with at least one kitchen window…

Making Rose Wine and Pomegranate Frozen Yogurt

To be honest, a lot of this blog has been made possible by my large kitchen (which opens to my living room), and its large window with morning light. (And in the blog’s early days, by my wood balcony, featured in the banner photo across the top of the site.)

Unfortunately, the place we finally agreed to put a deposit on does not have a large kitchen, nor a gas stove (how will we char our tortillas?!), but the kitchen does have a small window, and the adjacent living room has a large window as well — no window on the other side of the room, though, where our table will go…

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This might sound overly dramatic, but I’m not sure if I will continue with the blog — with the same (already low) frequency at least — in the new smaller, darker kitchen; the photography part can already be frustrating enough in my current apartment, since it doesn’t come naturally to me. (Not only for that reason; it’s also something I’ve been thinking might become necessary to finally get my typing RSI/tendinitis under control.)

I don’t want to rush into any decisions on that though, since continuing to cook and blog just as much in the new apartment could make it feel more like a home.

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Luckily, I already have two other recipes, plus this one (for the most delicious — and just slightly boozy — of pomegranate frozen yogurts) photographed in my current kitchen and ready to go.

Pomegranate Rosé Frozen Yogurt with Pulverized Freeze-Dried Raspberries sprinkled on topPin it!

But the packing and moving might interrupt my regular posting schedule, not to mention the meticulous grocery shopping + cooking meal plans that Paula and I have been putting together each week to save money (and to make weeknight cooking less of a chore).

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So bear with me through this time of a little upheaval in my life… This frozen yogurt should help! It’s tart and tangy from dry rosé wine and lemon juice, with an (adjustable) sweetness from pomegranate juice and pomegranate molasses.

Making Rose Wine and Pomegranate Frozen Yogurt

Since so much of the flavor for this frozen yogurt comes in liquid form (the wine and pomegranate juice), it’s important to use Greek yogurt, which has already had much of its liquid whey strained out of it, rather than plain yogurt. The base of thick Greek yogurt, along with a little sugar, and a little booze, makes for a perfectly scoopable and creamy soft-serve-textured frozen yogurt.

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I like to eat it with a sprinkling of pulverized freeze-dried raspberries, for that extra boost of color and flavor, but that part’s purely optional; other toppings, like something chocolatey, might be nice too.

Pomegranate Rosé Frozen Yogurt with Pulverized Freeze-Dried Raspberries sprinkled on topPin it!

Now Paula and I have about a month to downsize and get rid of at least a rooms’ worth of furniture, and quite a lot of clothes (and maybe even kitcheny things!?). I can already tell we’re going to be too busy and preoccupied to cook much; instead we’ll spend that time eating our way through the leftovers that are taking up space in our very full freezer, so there’ll be fewer frozen things to move. Good thing this frozen yogurt is not going to give us any trouble — it will probably be the first thing to disappear.

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Print this recipe. (PDF)

RECIPE:

Pomegranate Rosé Frozen Yogurt
(Adapted from “White Wine Frozen Yogurt” on Serious Eats.)

(Makes about 3.5 cups)

Active time: 5 min.; Total time: 25-30 min., plus several hours freezing time.

Ingredients:
~ 2 cups (full fat) plain Greek yogurt, chilled
~ ⅔ cup sugar
~ ¼ tsp. salt
~ ½ cup dry rosé wine, chilled
~ ¼ cup 100% pomegranate juice, chilled
~ 2 Tbsp. fresh lemon juice
~ up to 1 Tbsp. pomegranate molasses, depending on desired sweetness (optional)
OPTIONAL:
~ freeze-dried raspberries, pulverized in a coffee grinder or Blendtec, to serve

Equipment needed:
~ ice cream maker

How to make it:

1. In a medium bowl, whisk together the yogurt, sugar, and salt, until the sugar and salt have dissolved in the yogurt.

2. Stir in the rosé wine, the pomegranate juice, the lemon juice, and the pomegranate molasses (to taste), until everything is incorporated.

Making Rose Wine and Pomegranate Frozen Yogurt

3. If the mixture is not still quite cold, then cover and chill for a while in the fridge before churning. Otherwise, churn immediately in an ice cream maker, according to your ice cream maker’s directions (it takes about 20 minutes in mine), until it’s about 95% frozen. Transfer to an airtight container and freeze for 2-3 hours before serving (or enjoy some right away). Serve sprinkled with pulverized freeze-dried raspberries, or other toppings as desired.

Note: The alcohol in the rosé will prevent it from freezing 100% while churning: when you transfer it to a container, there may still be about 2 tablespoons of unfrozen liquid, but once stored in the freezer, the entire batch will freeze to a nice soft-serve consistency.

Print this recipe! (PDF)

Rose Wine and Pomegranate Frozen Yogurt with Pulverized Raspberry DustingPin it!

Related recipe posts:

Greyhound Granita Cocktails with Candied Grapefruit Zest Thai Iced Tea Popsicles Cinnamon Coffee Ice Cream with Chocolate Stracciatella Mango Lassi Muffins with Yogurt and Cardamom
Greyhound Granita Cocktails with Candied Grapefruit Zest Thai Iced Tea Popsicles Cinnamon Coffee Ice Cream with Chocolate Stracciatella Mango Lassi Muffins with Yogurt and Cardamom
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16 Comments leave one →
  1. July 16, 2015 9:01 am

    This looks delicious. I need an ice cream maker. I’ll try the no churns, but I feel like these are superior. Cool freeze dried raspberries! Sorry to hear about your apartment. I totally get your attachment to your beautiful living space. It’s like that in NYC too. Who knows that your kitchen will be a dark space. Maybe you’ll find a more $ place, but with a beautiful kitchen. Losing a living space can really be a loss. There’s a Yiddish saying “change your space, change you luck”. So maybe good things await. If you want to feel sad, look at my kitchen. I take a lot of my photos in my bedroom. But, I do have a dishwasher! #lifesaver.

    • July 16, 2015 9:21 am

      Thanks for your comment, Amanda! I like that Yiddish saying, and I know there must be lots of bloggers out there who take photos in the bedroom or in all sorts of rooms other than their tiny, dark kitchens. We’ve now committed to the place we put the deposit down on, so I know the kitchen will be small and dark, but maybe I will persevere and carve out a little space next to either the living room window or bedroom window.

      The ice cream maker is just one of the many kitcheny things that really might not fit in the new apartment! (But we’re not getting rid of our Kitchen Aid mixer, so maybe someday we’ll upgrade to an ice cream bowl attachment for that, which will at least eliminate the extra single-purpose ice cream maker appliance — although it’s not *really* single-purpose if you think about how it can make ice creams, frozen yogurts, and sorbets… :) It only recently hit me how insanely easy it is to make frozen yogurt in that thing — and I wish I’d been doing that all along! — I’ve gone and made it a little more complicated here, but basically all you need is yogurt + sugar and everything else is just bonus flavor.)

      (Oh and the new apartment will have a dishwasher, but we’ve decided to use it as a dish drying rack to get that extra square foot of counter space.)

      • July 16, 2015 9:34 am

        I use my dishwasher as a drying rack too, but i also use it as a dishwasher. Don’t get rid of the ice cream maker. You’d be surprised at how creative you get with space. I bought these ikea shelves that have saved me, but check out this link on my page. It doesn’t even describe half the problems, because I’m embarrassed that I live like I do in my kitchen. Also, have you ever watched Rachel Khoo? Her kitchen may be smaller than mine. I even keep some pots in the oven and have to take them out when I”m not using them. It’s “charming” and “endearing” when i’m not cursing everytime a dish topples over.

        Check out my kitchen.

        http://www.sercocinera.com/a-peek-into-my-kitchen/

      • July 16, 2015 9:40 am

        Oh my gosh, now I remember seeing that when you first posted it! You’re my hero, and I totally get that it’s possible to love the space (and the challenge of getting creative with storage) despite the frustrations.

        I’ve watched Rachel Khoo once, but I thought she at least had room for a kitchen island despite it being a kind of small space? Maybe I’m misremembering…

        (We already sometimes keep cast iron pans and/or our pizza stone and usually our cast iron griddle in the oven… it’s the worst when we pre-heat it for something else, forgetting they’re in there!)

  2. July 16, 2015 11:56 am

    Ahh I totally feel (or felt?) your pain. I’ve done a lot of moving over the past few years and every time, it’s hard. Recently, we moved from Irvine to Oakland after my fiance finished his Phd. We downsized from a 2 bedroom to a 1 bedroom while increasing our rent by about $500. It hurts. What hurts even more is that you’ll move to a new place and it won’t feel like home for a while. But there’s also fun in that. You get to be uncomfortable and adapt. You get to find the great things about your new kitchen (I use my blender on the kitchen table because there’s no outlet anywhere near the 1 foot of counter space haha).

    A week or so ago, a friend told me he thought my photos were looking better recently. All I said was “I finally figured out the lighting in my new kitchen.” You’ll find the good lighting too :) Best of luck with your move.

  3. July 16, 2015 1:10 pm

    Oh no. I only just found your wonderful blog and you’re talking about winding it up. Here’s to hoping you will change your mind once you get over the upheaval of shifting. Enjoy your new apartment and hopefully you will find a spot where the light is just right for food photography!

  4. July 16, 2015 1:35 pm

    Wonderful, simply wonderful, I love the flavour combination of pomegranate, rosé (yeah) and yoghurt. The best dessert for our heat wave!
    Nicole

  5. July 16, 2015 6:39 pm

    These pictures are beautiful! That is sad you have to move :( That is frustrating! This ice cream looks absolutely amazing though and hopefully it helped to cheer you up!

  6. July 17, 2015 1:07 am

    Looks and sounds delicious! I wish I had an ice-cream maker, but there is definitely no space for it in my apartment (or tiny freezer)! Moving is so stressful, I hope you’ll be able to keep up blogging! All the best!

  7. July 17, 2015 10:23 am

    Good idea greek yogurt will be so healthy for you gals while you are moving. Good luck on your move!

  8. July 22, 2015 3:18 am

    Good luck with this major upheaval in your life. I hope the frozen yogurt helped. I am definitely going to give this recipe a try. It looks delicious.

  9. July 22, 2015 2:41 pm

    Rose and froyo combined? Count me in! I am so excited to try this recipe. This time of year, we are searching for something to cool us down in the hot Virginia sun and this seems perfect!

  10. July 23, 2015 1:50 pm

    Hi Allison, it’s been such a long time since I’ve come over to visit your blog! Hope that all is well with you. Sorry to hear about your moving situation, packing things up can always be a stressful ordeal. Let me say that this frozen yogurt sounds spectacular. I never though of adding wine into the mix… what a creative idea!

  11. Jenine permalink
    July 27, 2015 12:40 pm

    That article was hair-raising. I got to be a house guest in a Santa Barbara renter’s house in the early 90s. It was a delightful visit and impressed on me how the perfect setting and limited geographical area produced both charm *and* high rents. Best wishes for your reloc and selfishly I hope the blogging habit outlasts the move.

  12. September 1, 2015 11:24 am

    What a cool idea! Have you tried making ice cream out of frozen bananas with a bit of chocolate mixed through, its divine and only uses two ingredients :D

  13. September 5, 2015 11:15 am

    This looks so so good!

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