Pomegranate Sorbet
This refreshing pomegranate sorbet is a delightful treat that bursts with bright flavors. The process of creating this sorbet involves extracting juicy seeds from pomegranates, preparing a sweet and tangy syrup, and churning it all into a smooth and luscious frozen dessert. The finished product is a beautiful and delicious sorbet served in frozen pomegranate shells, making it a perfect dish to impress your guests or savor on a warm day.
— Constant Cookbook
Ingredients
- 12 pomegranates
- 1/2 cup water
- 1⁄2 cup sugar
- 1 Tbs. corn syrup
Instructions
- To make the shells, select 4 pomegranates and cut off the top third of each. Using a melon baller, dig out the seeds. Discard the membranes and reserve the seeds in a bowl. Using a spoon, clean out the shells and place in the freezer.
- Cut the remaining pomegranates into quarters and bend each quarter backward to expose the seeds. Release them into the bowl with the other seeds. Reserve 1/2 cup seeds for garnish and put the remaining ones in a large-mesh sieve. Crush them with the back of a large spoon to release the juice. You should have about 2 cups juice.
- In a saucepan, combine the water, sugar and corn syrup and simmer for 5 minutes. Add the pomegranate juice and let cool.Refrigerate the sorbet mixture for about 2 hours.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturers instructions. Or place the mixture in a stainless-steel bowl and place in the freezer until frozen, about 4 hours, stirring every 30 minutes. Spoon the sorbet into the frozen pomegranate shells and garnish with the reserved pomegranate seeds. Serves 4.
- Adapted from <I> Williams-Sonoma TASTE Magazine</I>, A Chefs Holiday, produced by Andy Harris (recipe by Jean-Georges Vongerichten) (Holiday 2000).
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