Ingredients
Syrup
- 150g (¾ cups) sugar
- 200g (¾ cup plus 1 tablespoon) water
Fruit Juice
- 500g (2 cups plus 2 tablespoons) freshly squeezed pomegranate juice (from about 3 pomegranates)
- Juice of half a lemon or 1 lime
Instructions
- Make the sugar syrup: Add the sugar and water to a pot and set over medium heat. Cook the mixture until it reaches 220°F (approximately 104°C). If you don’t have a thermometer, wait until all the sugar has dissolved then boil the syrup for one minute. Remove from heat and let it cool completely; you can speed up this process by chilling it in the refrigerator.
- Prepare pomegranate juice: Cut open and deseed about three pomegranates. Place the seeds in a food processor and pulse on high speed for several minutes until broken down. Strain the puree through a fine mesh sieve to extract as much juice as possible, aiming to collect 500g of juice. Set the juice aside and reserve any extra for drinking.
- Combine ingredients and chill: Stir together the freshly squeezed pomegranate juice, cooled sugar syrup, and lemon (or lime) juice. Place the mixture in the refrigerator and chill for several hours until fully cold.
- Churn the sorbet: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a smooth, sorbet consistency. Serve immediately or store in the freezer until ready to enjoy.
Notes
- Using fresh pomegranate juice greatly enhances the flavor and freshness of the sorbet.
- If you do not have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes to break up ice crystals until smooth.
- You can adjust the tartness by increasing or decreasing the lemon or lime juice to taste.
- Ensure the sugar syrup is fully cooled before mixing with the pomegranate juice to achieve optimal texture during churning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: International
- Diet: Gluten Free
