Pomegranate And Mint Sorbet Recipes

POMEGRANATE AND MINT SORBET RECIPE - (4.8/5)

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.

LEMON-MINT SORBET

Steps:

• Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
• Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

POMEGRANATE SORBET SMILE

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.

POMEGRANATE AND MINT COCKTAIL

Steps:

• In a large pitcher, combine the pomegranate juice, vodka and lemon juice. Tear the mint into small pieces and add to the pitcher. Stir to combine. Refrigerate until ready to serve.
• For each serving, fill a highball glass halfway with ice. Fill three-fourths with the cocktail, then top the glass with soda water. Garnish with a few pomegranate seeds and serve immediately.

POMEGRANATE SORBET

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.

POMEGRANATE-TANGERINE SORBET

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.

POMEGRANATE SORBET

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.