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Pomegranates are very seasonal in the winter and this simple and beautiful pomegranate sorbet is perfect if you are entertaining guests. This dessert is a great way to end the meal because it’s a showstopper for the eyes and the tastebuds.


Pomegranate Sorbet
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  • 4 cups pomegranate juice
  • 2 tablespoons corn syrup
  • 1/2 cup sugar
  • To Garnish:
  • Fresh mint leaves


  1. To make pomegranate juice, juice 8-12 pomegranates by using a citrus reamer, a juicer, or gently pulse the arils in a blender to release the juices. Strain and place 4 cups pomegranate juice in a pot with the corn syrup and sugar.
  2. Bring to a boil over medium heat, whisking to combine and ensuring the sugar completely dissolves. Allow to cool.
  3. For best results, freeze according to ice cream maker manufacturer’s instructions. Alternately, if you do not have an ice cream maker, freeze it in a tall canister for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer once an hour for about 4 hours. The more your stir, the more air will be incorporated, and the lighter the finished product. 5. Garnish with fresh mint leaves and serve.

This recipe is from POM Wonderful, a member of the OPMA. For more recipes from POM Wonderful, visit their website!

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