POMEGRANATE AND MINT SORBET RECIPE - (4.8/5)
Provided by erinstargirl
Number Of Ingredients 7
Steps:
- Heat water and honey in a small saucepan over medium heat to a low simmer, until the honey dissolves. Remove from heat and "steep" mint for 5-10 minutes. Strain and let honey simple syrup cool. Combine the mint infused syrup, pomegranate juice, zest, and juice and place in fridge to chill. At least two hours. Once the mixture is chilled, churn according to manufacturer's instructions. For example, mine requires I run the motor 2-3 minutes before adding layers of ice and rock salt to the bucket. Then I let it churn for about 25-30 minutes {time will vary} or until the motor slows down considerably. Remove the motor top, sweep off any ice and salt from the canister lid, scrape the mixer paddle, and divvy up into Mason jars. I use my canning scraper to remove air bubbles before placing the lid on. Store in the freezer, removing 10-15 minutes prior to serving to let sorbet soften slightly.
POMEGRANATE SORBET SMILE
We were looking for a way to use up our seasonal pomegranate produce, and this is it! No cooking, no corn syrup, and the most amazing flavor. We call it Sorbet Smile because we can't stop smiling when we eat it!
Provided by Julia
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 2h45m
Yield 8
Number Of Ingredients 5
Steps:
- Score pomegranate rinds lengthwise and crosswise with a knife. Carefully crack open with the knife. Break flesh into quarters with your hands, using scored lines as a guide. Hold each quarter over a large bowl and whack firmly with a wooden spoon to release seeds.
- Mash seeds in the bowl with a potato masher to release some juice. Add sugar and lemon juice; continue mashing to release more juice.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Mash into the pomegranate mixture in the bowl.
- Beat cream in a chilled glass or metal bowl with an electric mixer until thick. Mash into the pomegranate mixture, popping seeds to reach desired consistency.
- Pour mixture into freezer-safe containers. Freeze until firm, about 2 hours.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 45.4 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 13.7 g, Sodium 46.6 mg, Sugar 42.8 g
POMEGRANATE AND MINT SORBET
Steps:
- Special equipment: an ice cream maker
- In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.
- Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
- Mint Simple Syrup
- In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
- Yield: 1 cup
POMEGRANATE SORBET
Make and share this Pomegranate Sorbet recipe from Food.com.
Provided by CoffeeMom
Categories Frozen Desserts
Time 12h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In 1-quart saucepan, heat water and sugar to boiling over high heat.
- Boil sugar mixture 5 minutes, reducing it slightly to a syrup.
- Remove syrup from heat and cool to room temperature.
- In bowl, combine syrup and both the pomegranate and lemon juices.
- Cover and refrigerate mixture until cold.
- Transfer sorbet to airtight container and freeze until firm, 2 to 12 hours.
Nutrition Facts : Calories 197.3, Sodium 2.5, Carbohydrate 51.3, Fiber 0.1, Sugar 50.3, Protein 0.1
POMEGRANATE SORBET
You can juice fresh pomegranate but it is a very messy job. I use POM brand bottled pomegranate juice.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 40m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Add the pomegranate juice to a small saucepan over low heat.
- When the juice is warm, add the sugar; stir until sugar is completely dissolved.
- Remove pan from heat and refrigerate until cold or overnight.
- Add the lime juice to the chilled mixture; stir well.
- Freeze mixture in your ice cream maker by following the manufacturer's directions.
- The sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
- *Pomegranate Cinnamon Sorbet-add two 4-inch cinnamon sticks to the pan with the sugar; proceed with the recipe as directed, removing the cinnamon sticks before freezing.
- *Pomegranate Orange Sorbet-substitute 1 ½ cup orange juice for 1 ½ cup pomegranate juice; proceed with the recipe as directed, adding 1 teaspoon freshly grated orange zest before freezing.
- *Russian Pomegranate Sorbet-Add ½ cup vodka before freezing; proceed with the recipe as directed.
Nutrition Facts : Calories 585.2, Sodium 0.4, Carbohydrate 151.6, Fiber 0.1, Sugar 150.2, Protein 0.1
POMEGRANATE-TANGERINE SORBET
Categories Ice Cream Machine Fruit Dessert Frozen Dessert Summer Vegan Tangerine Pomegranate Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm.
- Scoop sorbet into wineglasses. Garnish with mint sprigs and serve.
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