Refreshing Pomegranate Sorbet: Bright, Zingy Coolness (Print Version)

Refreshing Pomegranate Sorbet: My simple recipe brings vibrant, zingy fruit flavor to your table. Easy to make, this cool dessert is perfect for a light treat!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 20 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegan, Gluten-Free, Dairy-Free

# Ingredients:

→ Base Ingredients

01 - 3 cups fresh pomegranate juice
02 - 1 cup granulated sugar
03 - 1/2 cup water
04 - 2 tablespoons fresh lemon juice

→ Garnish & Toppings

05 - 1/4 cup fresh pomegranate arils
06 - 6-8 fresh mint leaves (optional)

# Instructions:

01 - In a medium saucepan, combine the water and granulated sugar. Bring it to a gentle simmer over medium heat, stirring constantly until the sugar completely dissolves. You'll see the liquid go from cloudy to clear, and that's your cue. Don't let it boil vigorously; we just want a nice, clear simple syrup. This is where I always get impatient, but trust me, ensuring the sugar is fully dissolved is key for a smooth sorbet texture later.
02 - Remove the simple syrup from the heat and let it cool down to room temperature. This step is non-negotiable, friends! Seriously, if you try to rush it, your sorbet won't churn properly, and you'll end up with a sad, icy mess. I've been there, done that, and had to wait even longer for it to chill. Once it's cool, stir in the fresh pomegranate juice and the lemon juice. Give it a good whisk to combine everything beautifully.
03 - Now, pour your pomegranate mixture into a non-reactive container – glass or ceramic works great. Cover it tightly and pop it into the fridge. Let it chill for at least 4 hours, or even better, overnight! The colder it is, the faster and more efficiently your ice cream maker will work its magic. This is the hardest part for me, the waiting game, but oh, the anticipation!
04 - Once your mixture is thoroughly chilled, pour it into your ice cream maker's frozen bowl. Follow your machine's instructions for churning, which usually takes about 20-25 minutes. You'll see it transform from a liquid into a soft, slushy, gorgeous sorbet. It's like alchemy, honestly! Don't over-churn, though; we're aiming for that soft-serve consistency here.
05 - Transfer the freshly churned sorbet to an airtight container. I usually use a loaf pan lined with parchment paper, which makes scooping easier later. Press a piece of parchment paper or plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming – this is a pro tip I learned after many icy disappointments! Pop it into the freezer for at least 2-4 hours to firm up.
06 - When you're ready to enjoy your Refreshing Pomegranate Sorbet, take it out of the freezer a few minutes before serving to let it soften just a touch. This makes it easier to scoop. The color should be a vibrant, deep pink, and it should smell wonderfully tart and sweet. Scoop into chilled bowls or glasses, garnish with those pretty pomegranate arils and a sprig of fresh mint. Pure bliss!

# Notes:

01 - Always, always make sure your simple syrup and fruit mixture are *ice-cold* before churning. I learned this the hard way with a soupy mess!
02 - Don't skip pressing plastic wrap directly onto the sorbet's surface in the freezer; it's a game-changer for preventing those annoying ice crystals.
03 - Taste your pomegranate juice before adding sugar. Some pomegranates are sweeter, some are more tart, and adjusting early makes all the difference!
04 - A tiny pinch of salt in the syrup subtly enhances the fruit flavor, making it pop!

# Equipment Needed:

01 - Medium saucepan
02 - whisk
03 - non-reactive container
04 - ice cream maker
05 - airtight freezer container

# Nutrition (Per Serving):

Calories: 180
Total Fat: 0g
Total Carbohydrate: 45g
Protein: 1g

Back