Pomegranate Sorbet

by Riki Senn
  • 1 cup water    
  • 1/2 cup granulated sugar    
  • 2 cups pomegranate juice    
  • 1/4 cup lemon juice, freshly squeezed (about 2 large lemons)    
  • 1/4 cup fresh pomegranate seeds (about 1/2 pomegranate), optional garnish
Combine water and sugar in a medium sauce pan; bring to a boil over medium heat, stirring constantly, until sugar dissolves. Remove from heat; cool to room temperature, then chill in the refrigerator until cold.
  
Combine chilled sugar syrup, pomegranate juice, and lemon juice. Refrigerate until cold.
  
Process chilled mixture in an ice cream machine according to manufacturer’s instructions. Process to a soft-serve consistency, then transfer mixture to a storage container. Press a piece of plastic wrap onto surface, seal container and freeze until very firm.
  
To serve, scoop into chilled martini or champagne glasses, garnish with fresh pomegranate seeds if desired, and serve immediately.

Serves 4		 Pomegranate Sorbet

Related Recipe Categories
Desserts


Related Products
7-Ply Sauce Pans

Viking Professional Cookware products are manufactured with exclusive Multi-Ply construction. Multi-Ply construction is a specially designed combination of stainless steel and aluminum alloys for lifetime performance, durability with easy cleanup, quick and even heat distribution.

The ergonomic stainless steel handle, a Viking Design exclusive, provides maximum comfort and secure handling. Designed in the USA, made in Belgium.