The pomegranate is a fruit that is used far too little in this country, though in the Middle East and Spain it appears frequently in both savoury and sweet dishes. Its juice makes an astringent, refreshing sorbet, a good way to round off a heavy meal. As with the Cranberry Sorbet, if it is to be made by hand, the addition of one stiffly beaten egg white lightens the texture.
Halve the pomegranates and squeeze on a lemon squeezer. You need
Move the sorbet into the fridge about 20 minutes before serving.
© 1990 Joyce Molyneux. All rights reserved.