I have several pending recipes with pomegranate seeds (that I love anyway) here in the southern hemisphere we are ending the summer and I remembered still had frozen pomegranate seeds and had to use because in the fall come the new.
Several people have commented to me they freeze pomegranate seeds.
Pomegranates can be frozen either whole or seeded I prefers only seeds. For their gorgeous seeds first is important will be ripe
After collecting the seeds put them on a paper towel. Pat them dry. Put on a cookie sheet. Place in the freezer about 30 minutes so the seds get firm and put them in a labeled freezer container or bag.
And here other link : How to freeze pomegranate seeds
This dessert is easy to make and delicious.
Source : Unicorn in the kitchen
Look her book "Easy Persian cookbook"
3/4 cup graham crackers crushed into crumbs
1 tablespoon butter melted
1 tablespoon sugar
3 cups plain greek yogurt
1 cup sweetened condensed milk
1 teaspoon lemon juice
2 pomegranates deseeded
or 1 cup frozen pomegranates seeds
To make the crust combine graham cracker crumbs and and sugar in a small bowll. Add the melted butter and mix until all the crumbs are moistened. Set aside.
Divide graham cracker miz among 4 glasses or small jars.
Mix yogurt, sweetened condensed milk and lemon juice in a bowl.
Divide half of the mixture among the jars on top of the crumbs.
Cover with some pomegranates
Repeat the layers and top with pomegranates. Serve cold.
Parfait de granadas
para la base
3/4 cup de galletas molidas tipo
graham cracker (o de vino)
1 cucharada de mantequilla derretida
1 cucharada de azucar
3 taza de yogurt griego sin sabor
1 taza de leche condensada
1 cucharadita de jugo de limon
2 granadas las semillas
o una taza de semillas de granada congeladas