POMEGRANATE SORBET RECIPE - FOOD.COM
You can juice fresh pomegranate but it is a very messy job. I use POM brand bottled pomegranate juice.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 1 quart
Number Of Ingredients 3
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.
Nutrition Facts : Calories 585.2, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.4, CarbohydrateContent 151.6, FiberContent 0.1, SugarContent 150.2, ProteinContent 0.1
POMEGRANATE SORBET RECIPE - FOOD.COM
Make and share this Pomegranate Sorbet recipe from Food.com.
Total Time 12 hours
Prep Time 0S
Cook Time 12 hours
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In 1-quart saucepan, heat water and sugar to boiling over high heat.
- Boil sugar mixture 5 minutes, reducing it slightly to a syrup.
- Remove syrup from heat and cool to room temperature.
- In bowl, combine syrup and both the pomegranate and lemon juices.
- Cover and refrigerate mixture until cold.
- Transfer sorbet to airtight container and freeze until firm, 2 to 12 hours.
Nutrition Facts : Calories 197.3, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 2.5, CarbohydrateContent 51.3, FiberContent 0.1, SugarContent 50.3, ProteinContent 0.1
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- 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.)
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Calories 59 calories per serving
- Place a pan over a low heat, and add the sugar and 100ml water. Stir until the sugar has dissolved, then pour into a jug.
- Squeeze in the clementine and lemon juice into the jug, then add the pomegranate juice and chill in the fridge. When cold, pour into a shallow container and place in the freezer.
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