Pomegranate Sorbet Recipe
January 14th, 2009 | Category: Ice Cream & Sorbet
A quart of this pomegranate sorbet will set you back $12 in San Francisco, $22 ($15 on sale) in New York & Houston, £15 in Scotland, €10 in Tuscany and $35 in Iowa, but a pint of Ben&Jerry’s costs almost 13$ here in Istanbul, so I guess we’re even.
Seriously, if you happen to come across pomegranates on sale, or if you’re lucky to have a pomegranate tree in your back yard, don’t even think twice and start churning. I can not tell you how much the guests at the New Year’s Eve dinner party appreciated this icy-cold, tangy sorbet after two full plates of turkey and side dishes. You might think a sorbet should be the last dessert on a winter dinner table, but think of all the hearty stews you eat and how you crave something refreshing after such a meal. This, dear reader, is the perfect dessert for winter. Period.
If you like pomegranates, here are two more recipes for you:
POMEGRANATE SORBET RECIPE
Yield: 1 quart
- 4 cups freshly-squeezed pomegranate juice – from 7 large pomegranates
- 1+1/4 cups (250g) sugar
- 2-3 tbsp lemon juice
- 2 tbsp Grenadine – pomegranate syrup, optional
- Juice the pomegranates by hand. I advise not to use a juice press as the liquid from the seeds and membrane would result in a bitter taste. Here’s how I do it: Place a large bowl under the sink (for easy wash up), cut the pomegranates in half and while squeezing the pomegranate with one hand, press with your fingers inside the pomegranate with the other hand (the cut side will face the bowl) and extract as much juice as possible. Pass it through a strainer and you’re done.
- Stir 2 cups of pomegranate juice and sugar over low heat until the sugar dissolves. Take off heat and combine with the remaining pomegranate juice. Add 2 tbsp lemon juice and Grenadine (if you’re using) and stir to combine. Taste and see if the mixture needs more acidity. Depending on the sweetness of your pomegranates, you might want to add another tablespoon of lemon juice.
- Chill the mixture thoroughly (3 hours in the freezer works for me), then freeze it in your ice cream machine according to the manufacturer’s instructions. If you don’t have one, here’s how you make ice cream without a machine.
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