Pomegranate sorbet

Pomegranate sorbet

By
From
Ruby Violet's Ice Cream Dream
Makes
1.1 litres
Photographer
Danielle Wood

In my experience Peruvian pomegranates are best for this sorbet as they give the richest colour and the deepest flavour, and they are not overly sweet. Ensure that the pomegranates are fully ripened and the skin has thinned and dried from a thick pithy coat. The challenge of always using fresh fruit is maintaining consistency, and nowhere is this more critical than with pomegranates.

Ingredients

Quantity Ingredient
5 pomegranates
225ml Sugar syrup
45ml lemon juice
pinch salt

Method

  1. Wash the pomegranates thoroughly and pat dry.
  2. Cut the pomegranates in half and juice the seeds using a glass juicer or the electric equivalent. I would avoid using a fruit juicer as the pith may be incorporated into the flavour.
  3. Put the remaining seeds in a sieve and squish using a wooden spoon or spatula, to extract as much juice as you can. You are aiming to extract 900 ml juice.
  4. Mix the pomegranate juice, sugar syrup, lemon juice and salt in a bowl and refrigerate for 6 hours or preferably overnight.
  5. When ready, pour into an ice-cream maker and churn. Spoon the churned sorbet into a container, or freeze until needed, removing it 20 minutes before serving so that it can soften a little.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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