By Riki Senn

Riki Senn creates, writes and edits curriculum for the Viking Cooking School locations throughout the United States.

Pomegranate Sorbet


  • 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