Ingredients

450g pomegranate

2 teaspoon sugar

375 ml cream

6 small meringues

2 teaspoons grenadine syrup

75 ml port or dessert wine

Sprigs of mint lemon balm or sweet geranium leaves for decoration

Method

Chop and hull pomegranates

Reserve some seeds for decoration

Place in bowl with booze and leave to marinade for 2 hours

Whip cream

Fold in pomegranate mixture sugar and juices

Crush meringues fold into mixture

Serve in pretty dishes decorated with seeds and leaves

At this stage the quickie could be frozen to make a great ice cream