This post started at the end of last year, then life got real busy. It ended up sitting in the draft posts for about a year. Now I am finally finished with it.
This was the third year we have gotten fruit from our pomegranate tree. Each year we have had more fruit. This year I picked 56 pomegranates.
Since they are picked ripe, we need to use them quickly or else they will rot. One of my favorite things to make when I have a lot of juice is sorbet. I like the concentrated fruit flavor, and our children always ask for me to make it.
I didn’t want to use my usual sorbet recipe, because I usually make citrus-based sorbets which need a lot of sugar. Pomegranate is fairly sweet on its own. I had issues finding recipes online that I liked. Most of them used other juices in addition to pomegranate, used a lot of water, or way too much sugar. The closest to what I wanted is this recipe from Williams-Sonoma.
While that recipe is close, it does have a few issues. First, it uses corn syrup. Pomegranate and sugar are already sweet together, and don’t require corn syrup. Second, the amount of juice required isn’t very specific. What does 12 pomegranates mean? Some of mine were massive, and a few were tiny.
So, I reworked the recipe a little to fit my needs.
Pomegranate Sorbet
Ingredients
- 1/2 cup water
- 1/2 cup sugar
- 2 cup pomegranate juice
Instructions
- In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, stirring constantly. Remove from heat and allow to cool.
- Stir in the pomegranate juice.
- Transfer to ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.
-Joshua