Pomegranate Sorbet

Preparation info

  • Makes

    1.2 litres

    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Elizabeth David sent us this recipe; she said the idea came from a book written by Gilliers who was a confectioner to Stanislas, King of Poland and father-in-law of Louis XV. The colour of this unusual sorbet is a very rich deep garnet and the flavour fine and rich.


  • 600 ml/1 pt fresh pomegranate juice (if the pomegranates are good juicy ones, 4 will yield a pint)
  • 300 ml/½ pt red wine
  • juice of 1 orange
  • 175 g/6 oz sugar
  • 125 ml/4 fl oz water


    Use a centrifugal juice and vegetable extractor to juice the pomegranates, or sieve the seeds. Make a thick syrup from the sugar and water. When cold add the pomegranate juice, wine and orange juice.

    Churn the mixture in an ice-cream machine.