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Pomegranate Sorbet

From cafefernando.com.

Difficulty Rating: 2 out of 10.

  • 4 C. freshly-squeezed pomegranate juice (from 7 large pomegranates)
  • 1 1/4 C. sugar
  • 2-3 Tbsp. lemon juice
  • 2 Tbsp. Grenadine (pomegranate syrup, optional, recipe below)

Juice the pomegranates by hand: Place a large bowl under the sink (for easy wash up), cut the pomegranates in half and while squeezing the pomegranate with one hand, press with your fingers inside the pomegranate with the other hand (the cut side will face the bowl) and extract as much juice as possible. Pass it through a strainer and you’re done.

Stir 2 cups of pomegranate juice and sugar over low-medium heat until the sugar dissolves. Take off heat and combine with the remaining pomegranate juice. Add 2 tbsp lemon juice and Grenadine (if using) and stir to combine. Taste and see if the mixture needs more acidity. Depending on the sweetness of your pomegranates, you might want to add another tablespoon of lemon juice.

Chill the mixture thoroughly (2-3 hours in the freezer), then freeze it in your ice cream machine according to the manufacturer’s instructions. If you don’t have one, here’s how you make ice cream without a machine.

To make the grenadine:

  • 4 C. pomegranate juice
  • 2 C. sugar

Bring 4 cups of pomegranate juice to a boil.

Lower heat and simmer until it reduces in half. You can let it reduce more that half if you want it to be a bit thicker. This process can take 15-30 minutes, depending on the size of your saucepan.

Add 2 cups of sugar and let it dissolve.


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