Nothing more refreshing than a sorbet in the summer. Light, sweet and tart. A perfect end of a dinner for dessert or cleanse palate between courses.
Love the bright color. Add some chopped almonds or pistachios to add some color contrast. Or, one of my favorite, a sweet vanilla or chocolate wafer. The combinations are endless.
With any sorbet and ice cream, make it the day before to give it time to solidify nicely in the freezer. Once in the freezer it will store for several weeks.
If you do not have a ice cream maker, I suggest the Cuisinart Gelateria Ice Cream Maker.
- 8 mins total
- 3 mins prep
- 5 mins cook
- 1 d Cooling
- serves 8 servings
3/4 cup granulated sugar
3/4 cup water
1/4 cup light corn syrup
1 1/2 cup pomegranate juice, 100% pure
Juice of 1 lemon
Juice of 1 tangerine
In a saucepan over medium heat, heat the sugar with the water until the water boils and the sugar melts. Add the corn syrup, pomegranate juice, lemon juice and tangerine juice and simmer for 5 minutes.
Pour the mixture into a heatproof bowl, cool completely, cover and chill until completely cold.
Churn the pomegranate mixture in an ice cream maker according the manufacturer’s instructions.
Chill the sorbet in the freezer in the airtight container for at least 12 hours.
Stores well up to several weeks.
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