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Serves 8
2 Cups Pomegranate Juice, about 20 Fresh Pomegranates*
½ tsp. Whole Black Peppercorns
1 tsp. Whole Cumin Seeds
1-inch Piece of Fresh Ginger, peeled and finely chopped
½ tsp. Salt
Sugar and Lemon Juice, to taste (optional)
METHOD:
If using fresh pomegranates, cut each pomegranate in half. Hold one half with the cut side down and tap it all the way around with the handle of a knife or a wooden spoon. This will loosen the seeds and will make it easier to remove them. Scoop out the seeds and discard any white membrane that is next to the seeds. Using a proper juicer, not a blender, juice the seeds and reserve the juice.
Combine the reserved juice and all other ingredients in a blender and blend thoroughly. Strain the soup through a fine sieve and chill, covered, in the refrigerator. If the soup is pale and bland, add sugar and lemon juice, to taste.
Serve chilled in small, sherry size glasses and garnish with fresh mint leaves.
*(Bottled Pomegranate Juice (Not Pomegranate Molasses), sold in Middle
Eastern food stores, may be used as a substitute. Be sure to check
ingredients label before adding sugar, as bottled juice may be
presweetened.)
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