Tuesday, December 9, 2014

Blood-Orange Pomegranate Sorbet


• 1 cup water
3/4 cup sugar
3 cups pomegranate juice (1 /12 cups each of blood orange juice and pomegranate juice)


Add water to saucepan, add sugar, stir to combine
Add mixed juices- stir to combine
Bring to boil- stirring as needed
When comes to rolling boil- turn off heat
Allow to cool to room temp and then put in fridge to cool completely
Once cool- add to machine and churn for 20-30mins
Remove from machine and freeze until needed- cover top with glad wrap

If you don't have an ice cream machine: Put the sorbet mixture in a shallow dish in the freezer. Stir it every half hour or so, breaking up the ice crystals that form, until it’s completely frozen. It will be coarser in texture, but will still be super yummy.

adapted from

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