POMEGRANATE SHERBET RECIPES

Steps:

• Add the pomegranate juice to a small saucepan over low heat.
• When the juice is warm, add the sugar; stir until sugar is completely dissolved.
• Remove pan from heat and refrigerate until cold or overnight.
• Add the lime juice to the chilled mixture; stir well.
• Freeze mixture in your ice cream maker by following the manufacturer’s directions.
• The sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• *Pomegranate Cinnamon Sorbet-add two 4-inch cinnamon sticks to the pan with the sugar; proceed with the recipe as directed, removing the cinnamon sticks before freezing.
• *Pomegranate Orange Sorbet-substitute 1 ½ cup orange juice for 1 ½ cup pomegranate juice; proceed with the recipe as directed, adding 1 teaspoon freshly grated orange zest before freezing.
• *Russian Pomegranate Sorbet-Add ½ cup vodka before freezing; proceed with the recipe as directed.

Steps:

• Cut pomegranates in half crosswise. Gently lift out seeds, section by section, and place in a saucepan. (You should have about 6 cups of seeds.) Set aside.
• Using a vegetable peeler, remove lemon zest in wide strips (be careful to leave the bitter white pith behind), allowing the strips to fall into the saucepan with the pomegranate seeds. Squeeze the lemon and strain the juice into the saucepan. Add sugar and water; bring to a simmer, stirring to dissolve the sugar. Cook over medium-low heat until the pomegranate seeds turn pale, about 10 minutes. Strain through a fine sieve into a bowl, pressing on the seeds to extract as much juice as possible. (Discard solids.) Chill until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer's directions. (Alternatively, freeze in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)