Middle Eastern · Dessert
Pomegranate Sorbet
A vivid, ruby-red sorbet built from fresh pomegranate juice and raspberry, sharpened with lemon and lightly sweetened, then hand-broken into an icy, fruit-forward scoop with no cream or egg at all.
$1
15 minsPrep
5 minsCook
260 minsTotal
EasyLevel
Nutrition per serving
130Calories
2gProtein
1.3gFat
30.4gCarbs
23.7gSugar
5.4gFiber
4mgSodium
0mgChol
0.2gSat Fat
276mgPotassium
17mgCalcium
0.5mgIron
0mcgVitamin B12
17.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pomegranate Lambic
local
Pomegranate Molasses and Mint Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Juice the pomegranate and pass through a sieve to remove any pulp, yielding about 150-160g clear juice.
2
Puree the raspberries and strain through the sieve to remove seeds, yielding a smooth, fibre-rich coulis.
3
In a small pan, warm the water with the sugar just until fully dissolved, then cool to room temperature.
4
Whisk together the pomegranate juice, raspberry puree, sugar syrup and lemon juice in a bowl or blender until fully combined.
5
Pour the mixture into a shallow freezer-safe container or tray, no more than 2cm deep.
6
Freeze for 1 hour, then scrape with a fork to break up ice crystals; repeat every 30 minutes for the next 2 hours until uniformly slushy and light.
7
Once fully set but scoopable (about 4 hours total), scoop into chilled glasses.
8
Garnish with fresh pomegranate seeds and small mint leaves just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g juiced, seeds reserved for garnish pomegranate
- 0.6 oz18g sugar white
- 1.4 oz40g water
- 0.3 oz8g lemon juice
- 1.4 oz40g pureed and strained raspberry
- 0.7 oz20g fresh seeds for garnish pomegranate
- 0.1 oz2g small leaves, for garnish mint
