Pomegranate Sorbet

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.


  • 4–6 large pomegranates
  • 300 ml/½ pint stock syrup
  • juice of ½ lemon


Halve the pomegranates and squeeze on a lemon squeezer. You need 450 ml/¾ pint of juice in total. Strain the pomegranate juice and stir into the syrup with the lemon juice. Churn or beat by hand as it freezes.

Move the sorbet into the fridge about 20 minutes before serving.