From: Woman's Day US
Pomegranate Sorbet
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- Yields:
- 8
- Prep Time:
- 8 mins
- Total Time:
- 6 hrs
- Cal/Serv:
- 178
Ingredients
- 2 bottle pomegranate juice (about 4 cups)
- 1/2 c. sugar
- 1/2 c. finely chopped crystallized or candied ginger
- 1 tbsp. grated orange zest
Directions
- Step 1Stir ingredients in an 8-in. square aluminum or stainless steel baking pan until sugar dissolves. (Or add ingredients to an ice cream maker; freeze as manufacturer directs.)
- Step 2Cover pan and place in freezer. Freeze at least 6 hours until sorbet is firm. Break in chunks, put in food processor and pulse until smooth. Pack into a 1-qt container and freeze until ready to serve.
- Step 3To serve: Garnish scoops with thin strips of candied ginger and fine shreds of orange zest, if desired.
- Step 4Different Takes: Use pomegranate-blueberry juice instead. Replace orange zest with lemon or lime zest. Serve scoops of the sorbet on chunks or wedges of honeydew melon.
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