Recipes

Pomegranate Sorbet

September 6, 2007

When making his version of this cake, chef Jeremy Lee prefers to use strawberries that have just been picked. **See the recipe for Pomegranate Sorbet »**Maura McEvoy

This sorbet is brilliantly colored and traditionally very sweet. We used less sugar than usual to accentuate the flavor of the fruit. If served as a palate cleanser, the slightly sour flavor is especially desirable.

Pomegranate Sorbet

This sorbet is brilliantly colored and accentuates the sweet, tangy flavor of the fruit.

Yield: makes 1 Quart

Ingredients

¹⁄₂ cup sugar
3 cups pomegranate juice (see Juicing a Pomegranate)
Seeds of 1 pomegranate (see A Pomegranate Primer)

Instructions

Place sugar, 1 cup water, and pomegranate juice in a large saucepan. Bring to a boil over low heat, stirring constantly. Remove from heat and cool to room temperature. Refrigerate until well chilled. Process in an ice cream maker according to manufacturer's instructions. Serve garnished with pomegranate seeds.