I ate pomegranates all of January, tossing them on this kale + butternut squash salad. Sooner or later I checked out my pomegranate-stained sink and thought, “completely I can dye one factor with this intensely pink fruit!” One sugar cookie recipe later, it appears pomegranates make a phenomenal pure dye! Good for Valentine’s Day – or any day you’re inside the mood to bake one factor delicious and vibrant, which is nearly every gray wintery day at our house.
When you want to give these cookies a try, you’ll desire a juicer (I benefit from this one) or a blender + strainer, a dependable sugar cookie recipe (I like this one); and 2-4 reusable bottles (I’ve these) with a #5 tip (like this). Merely adjust to the recipes below for white, gentle pink, medium pink, and darkish pink icing. Hope you benefit from!
Components
White icing
3 cups powdered sugar
3 tbsp milk or mylk (I used almond)
Gentle pink icing
3 cups powdered sugar
2 tbsp milk or mylk
1 tbsp pomegranate juice
Medium pink icing
3 cups powdered sugar
1 tbsp milk or mylk
2 tbsp pomegranate juice
Darkish pink icing
3 cups powdered sugar
3 tbsp pomegranate juice
Directions
Decrease and peel one pomegranate, being sure to remove the seeds from the flesh. Place the seeds in a colander and rinse properly. If in case you might have a juicer, feed the seeds by the feeding tube and reserve the juice. Whenever you don’t have a juicer, place the seeds in a blender and pulse them until they break down into juice; then strain the juice proper right into a small bowl or glass jar. To make utterly completely different colored dyes, place the substances for each color in separate bowls, then mix properly with a spoon or fork until a thick, creamy icing is long-established. Using a spoon, change the utterly completely different colored icings to separate plastic bottles, screw on the data, invert the bottles, and improve the cookies. Let the icing dry for 15-20 minutes, then benefit from!