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1. Bring the syrup ingredients to a simmer in a saucepan for 15 minutes, or until the sauce has reduced to 3/4 cup.
2. Remove the pan from the heat and allow to cool completely.
3. Throw the bay leaf away.
4. In a bowl, combine the flour, baking powder and salt and mix well.
5. Add 1/2 cup water, egg, zest and juice and mix until well blended.
6. Pour the batter into a plastic bottle, like one used for ketchup.
7. Fill a pot with 1-1/2 inches of oil and heat until it reaches 380 degrees.
8. Squeeze 2 inch rounds into the oil and fry for 2 minutes or until golden brown.
9. Drain on paper towels and repeat until the batter is gone.
10. Dust with powdered sugar and pomegranate seeds and serve with the cooled syrup.
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