Go Back
POMEGRANATE SORBET recipes

POMEGRANATE SORBET recipes

This recipe outlines the creation of a refreshing pomegranate sorbet. Freshly squeezed pomegranate juice is combined with sugar and lemon to form a vibrant base, which is then chilled and churned in an ice cream maker. The result is a delightfully tangy and sweet frozen dessert, perfect for cooling down or as a light palate cleanser.
Print Recipe Pin Recipe
Course Snack
Cuisine French
Servings 4 people
Calories 1805.2 kcal

Equipment

  • 1 Juicer For freshly squeezing pomegranate juice
  • 1 Saucepan For preparing the sugar syrup
  • 1 Whisk For dissolving sugar
  • 1 Ice Cream Maker Essential for churning the sorbet
  • 1 Freezer-Safe Container For chilling and storing the sorbet

Ingredients
  

Main

  • 4 cups freshly-squeezed pomegranate juice – from 7 large pomegranates
  • 1 +1/4 cups 250g sugar
  • 2-3 tbsp lemon juice
  • 2 tbsp Grenadine – pomegranate syrup optional

Instructions
 

  • Juice 7 large pomegranates to yield 4 cups of fresh pomegranate juice; strain if desired for a smoother texture.
  • In a saucepan, combine the pomegranate juice and sugar. Heat gently over medium heat, stirring occasionally, until the sugar is completely dissolved. Do not boil vigorously.
  • Remove the saucepan from heat and allow the syrup to cool completely to room temperature.
  • Stir in the lemon juice and the optional Grenadine, adjusting the lemon juice to taste for desired tartness and balance.
  • Transfer the sorbet base to an airtight container and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
  • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  • Transfer the churned sorbet to a freezer-safe, airtight container.
  • Place the container in the freezer and freeze for at least 4 hours, or until the sorbet is firm enough to scoop.
  • Before serving, let the sorbet temper at room temperature for 5-10 minutes to achieve a desirable texture.
  • Scoop and serve the refreshing pomegranate sorbet.

Notes

For the best flavor, select heavy, ripe pomegranates for juicing; their natural sweetness varies, so adjust sugar and lemon to taste. When preparing the syrup, ensure the sugar is fully dissolved over medium heat, but avoid prolonged boiling to retain the fresh fruit notes. Thoroughly chill the sorbet base (preferably overnight) before churning; this is crucial for achieving a smooth, fine crystal structure. Churn in an ice cream maker until it reaches a soft-serve consistency. A high-quality pomegranate grenadine can deepen both color and flavor. For optimal enjoyment, allow the sorbet to temper at room temperature for 5-10 minutes before serving.