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.
- 4 cups pomegranate juice
- 2 tablespoons corn syrup
- 1/2 cup sugar
- Fresh mint leaves
- 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.
- Bring to a boil over medium heat, whisking to combine and ensuring the sugar completely dissolves. Allow to cool.
- 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!