Pomegranate Sorbet – Refreshing and So Good

Nothing more refreshing than a sorbet. Light, sweet, and tart. A perfect end of a dinner for dessert or to cleanse the palate between courses.

I love the bright color. Add some chopped almonds or pistachios to add some color contrast. Or, one of my favorites, a sweet vanilla or chocolate wafer. The combinations are endless.

With any sorbet and ice cream,  make it the day before to give it time to solidify nicely in the freezer. Once in the freezer, it will store for several weeks.

If you do not have an ice cream maker, I suggest the Cuisinart Gelateria Ice Cream Maker.

In this Article

What Is Sorbet?

Sorbet is a delightful frozen dessert made primarily from sweetened water and fruit puree or juice. Unlike ice cream and gelato, these easy recipes do not contain milk or cream, making it a lighter and often vegan-friendly option. 

Its characteristic smooth and icy texture is achieved by carefully freezing and stirring the mixture. The result is an intensely flavored, refreshing treat, perfect for cleansing the palate or rounding off a meal.

How To Use Pomegranate Juice In A Sorbet

Before making this easy pomegranate sorbet recipe, one essential tip is to ensure your fruit juices are well-chilled before starting. This will help achieve a smoother texture in the final product. 

Also, if you’re using fresh fruit, remember that the sweetness of the fruit can significantly influence the flavor of your sorbet.

If your fruit is not very sweet, you may need to adjust the quantity of sugar to get the desired taste.

Step By Step

• Heat the sugar with the water in a saucepan over medium heat until the water boils and the sugar dissolves. Add the corn syrup, pomegranate juice, lemon juice, and tangerine juice and simmer for 5 minutes.
• Pour the mixture into a heatproof bowl, cool, cover, and chill until cold.
• Churn the pomegranate sorbet base in an ice cream maker according to the manufacturer’s instructions. Chill the sorbet in the freezer in an airtight container for at least 12 hours.

How Can You Make This Sorbet Without An Ice Cream Maker?

Don’t have an ice cream maker? No worries, you can still enjoy homemade pomegranate sorbet. Here’s how:

1. Follow the recipe mentioned above until your chilled, sweetened fruit mixture is ready. 
2. Pour the mixture into a shallow, freezer-friendly container, then place it in the freezer.
3. After an hour, take the container out and aggressively stir the mixture with a fork, breaking up any ice crystals that have formed.
4. Return the container to the freezer.
5. Repeat this process every 30 minutes for the next 2-3 hours until the sorbet has a smooth, icy texture.
6. Just like with the ice cream maker method, give your sorbet ample time to freeze. A minimum of 12 hours is recommended for the best texture.

This method may require a bit more effort and attention, but the outcome is just as delicious!

Substitutes And Additions

For those looking to switch up the ingredients, here are some substitutions and additions you can consider:

• Instead of 3/4 cup of granulated sugar, you could use 3/4 cup of honey or agave nectar for a different kind of sweetness. Remember, these may alter the taste slightly.
• If you don’t have light corn syrup, you can use 1/4 cup of golden or brown rice syrup.
• If pomegranate juice isn’t available, you could use any 100% fruit juice like cranberry, orange juice or blueberry juice, keeping the same quantity (1 1/2 cups).
• No lemon or tangerine? Use the juice of 1 lime or orange as a substitute. They are equally citrusy and refreshing.

The base recipe is wonderful on its own, but if you’re feeling adventurous, consider these additions:

• Add a handful of fresh pomegranate seeds into the mix right before the last churn for a delightful crunch.
• Spice it up with a pinch of cinnamon or cardamom for a holiday season twist.
• A splash of champagne or a fruit liqueur could be an exciting addition for an adult version. Just adjust the other liquids’ quantities to accommodate the added volume.

Storage 

Sorbet can be stored effectively in the freezer for up to two weeks. To store, transfer the sorbet into an airtight container, making sure it’s well-sealed to prevent freezer burn.

For an extra layer of protection, you can place a piece of plastic wrap directly onto the surface of the sorbet before sealing the container. 

Avoid repeated thawing and refreezing, as this can negatively impact the texture of your sorbet. When you’re ready to serve the sorbet, allow it to soften at room temperature for a few minutes to achieve the perfect scoopable consistency.

Frequently Asked Questions

Shop This Post

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.