Prep 0 mins
Cook 12 hrs
A nice cold treat. Cooking time is maximum freezing time.
- In 1-quart saucepan, heat water and sugar to boiling over high heat.
- Boil sugar mixture 5 minutes, reducing it slightly to a syrup.
- Remove syrup from heat and cool to room temperature.
- In bowl, combine syrup and both the pomegranate and lemon juices.
- Cover and refrigerate mixture until cold.
- Transfer sorbet to airtight container and freeze until firm, 2 to 12 hours.
This was really good. I used the juice from 4 pomegranates, which I think would make a much tastier sorbet, but it is more work and more of a mess. I halved the water, because I really wanted the pomegranate flavor to shine. I also used lime instead of lemon, since it goes so well with pomegranate. Yummy!!
I prefer sorbets made with real fruit instead of juice, but this one is still very good! It's tart and refreshing. I added a few tablespoons of vodka to the mixture to keep it from getting too hard in the freezer, and by the following morning it was perfect. Thanks for the recipe, CoffeeMom!
This had a great taste! A friend was making a big Indian dinner, so I made this along with cardamom ice cream and coconut ice cream. I thought the amount might be too much for my ice cream machine, so I reduced the water to about 1-1/4 cup. My machine wasn't cold enough to freeze this very much (after making the other ice creams!), so I put it in a container and put it in the freezer. I thought it would be too hard but it had a really nice texture. I used Knudsen "Just Pomegranate" juice, which by itself tasted a little bitter, but the sorbet's flavor was tart and refreshing and there was no bitterness at all. Thanks so much for posting this! It was just what I was looking for.