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Pomegranate Sorbet

in Diana's Recipe Book

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Servings: 4
In this jewel of a sorbet, pomegranate juice is used to make a sweet-tart treat that is scooped back into a bowl made from the fruit’s skin and studded with seeds. If you don’t have time to extract the juice from the pomegranates, fresh pomegranate juice is available in gourmet markets. Do not substitute pomegranate syrup; the texture will not be the same, and the sorbet will be too sweet.

12 pomegranates
1/2 cup water
1/2 cup granulated sugar
1 tbsp. corn syrup

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 manufacturer’s 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.

Makes 4 servings.

Source: Adapted from Williams-Sonoma TASTE Magazine, “A Chef’s Holiday,” produced by Andy Harris (recipe by Jean-Georges Vongerichten) (Holiday 2000).

Date: June 8, 2006

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