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Pomegranate icing recipe: a DIY natural food coloring recipe for frosting cakes, cupcakes, and cookies.

Pomegranate icing recipe
pomegranate cookie icing

Pomegranate icing is made with natural, colorful, healthy pomegranate juice. Just that and sugar. 

Besides the DIY natural food coloring – pinkish color –, pomegranate’s full-flavored juice gives an unusual and festive taste to the icing.  

I added, but you can skip it, black pepper: a gourmet touch, to make my Christmas cookies even more exciting.

This is the first recipe of The Christmas Bakery Project, the result of pomegranates sighted in the fruit basket and pepper forgotten on the kitchen table.

pomegranate cookie icing

Course Dessert
Cuisine Italian
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1 cup confectionary sugar
  • ½ glass juiced pomegranate use an orange squeezer
  • black pepper optional

Instructions

  1. Season the pomegranate juice with black pepper. I like it spicy so I added almost 1 teaspoon to the half glass of juice.

  2. Place the confectionary sugar in a bowl. Add the juice, one teaspoon at the time, stirring vigorously. Stop adding when you get a creamy, yet firm, consistency.
  3. Ice the cookies and eventually decorate them with sprinkles.

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sugar cookies recipe
basic sugar cookies recipe

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Sure.

sugar cookies recipe

Course Dessert
Author Claudia Rinaldi

Ingredients

  • 4 oz butter 113 gr - ½ cup
  • 7 oz sugar 200 gr - 1 cup
  • 1 egg
  • 8 oz all purpose flour (but if you find 00 flour...) 227 gr - 1 + ¾ cups
  • 1 teaspoon baking powder
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (180°C).

  2. Place butter and sugar in the mixer - hook spatula on and mix until butter softens. Add all the other ingredients and stir for about 5 minutes.

  3. Work it with your hands. Check that all the ingredients are well mixed and form a ball. If the dough is too runny to form a ball - this happens when butter has warmed up too much, add flour, a little at the time until you get the desired consistency.

  4. Wrap the dough in plastic and place in the freezer for half an hour. Or in the fridge for an hour.

  5. Roll out the dough and cut out your cookies. Make sure you abundantly flour the working surface, the dough, the cookie cutters, and the rolling pin, to avoid sticky disasters.

  6. Bake the cookies 10-12 minutes.

Enjoy your pomegranate cookies.

Claudia

Holler Box