Orange flower water can now be found in many health food shops, and even sometimes in supermarkets, often with the baking ingredients. It is worth getting, as it gives this dish a perfumed, Middle-Eastern touch. However, a little orange juice could be used instead.
ingredients
½ large pomegranate, or
1 whole smaller one
6 ice cubes
1 tbsp water
1 tsp orange flower water
Squeeze the pomegranate upside-down over a bowl to catch the juice and loosen the seeds. Still holding it upside-down in one hand, whack the skin with the back of a wooden spoon- the seeds will fall out into the bowl and any that do not can be teased out easily with a fork or the point of a sharp knife. Squeeze the skin again to extract as much juice as possible, and discard. Remove any small pieces of pith from the bowl containing the seeds and juice.
Put the ice cubes in a blend with the water and crush, using the pulse setting- alternatively, put them in a self-seal plastic bag, close it and hit them with a rolling pin. However you make your crushed ice, pile a mound of it in a serving dish (also looks wonderful in a glass bowl) and then scatter the pomegranate seeds and juice over the top; the ice will turn a delicate pale garnet colour in parts. Drizzle the orange flower water over everything and serve immediately.
Orange & Date Salad
The sharpness of the orange juice cuts through the sweetness of the dates, making this a very satisfying dessert.
ingredients
1 large juicy orange
4 dates
Peel the orange with a knife over a bowl, removing all the pith but catching as much juice as you can. Slice it neatly. Slice the dates crosswise, quite finely. Put a few orange slices in a dish and scatter some dates over them, then add another layer of oranges. Sprinkle the remaining dates over the top, pushing them down among the oranges. Pour over the orange juice. Cover and set aside for at least 2 hours; in hot weather, store in fridge, but bring back to room temperature before serving.
Blueberry Salad
An antioxidant cocktail par excellence, and with the combination of colours combined together this blueberry salad is extremely appealing.
ingredients
75g (3oz) blueberries
1 kiwi fruit
10 black seedless grapes
2 slices of lime
Pick over the blueberries and remove any bits of stalk; wash and drain them. Peel and slice the kiwi fruit and put it in a bowl with the blueberries. Wash the grapes, slice into rounds and scatter over the kiwi and blueberries. Squeeze one slice of lime into the bowl, and then cover and chill for 30 minutes. Serve garnished with the other piece of lime.
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