In her informative and delightful book, Sufi Cuisine (2005), Nevin Halici, one of Turkey’s leading culinary historians, gives a recipe for pomegranate sherbet: a cup of freshly squeezed juice, 2/3…
Read moreI’ve been neglecting aguas frescas recently. But last week the garden yielded a bumper crop of pomegranates (granadas). The insects are arriving for their share. Snakes in every Eden. If…
Read moreInspired by this oil painting that shows a woman grinding pineapple to make juicel, I thought it was time to have a go myself. Now, you might say, who in…
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