Add the pomegranate seeds in a mixer jar along with sugar, milk and ice.
Churn till the seeds are out of the pulpy coat and are completely ground.
Transfer it to a strainer and let the milky juice strain away.
Using the back of a table spoon or ladle, press the seeds to strain out more juice.
Serve in a tall cocktail glass or juice glass
Few pomegranate seeds
Accompaniments: A dollop of strawberry ice-cream
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.