Sorbetto di Melagrana

Pomegranate Sorbet


  • 4 pomegranates, about 3 pounds, yielding about 6 cups of juice seeds
  • 3 tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 6 or 7 medium-size fresh mint leaves, torn by hand into 2 or 3 pieces each


  1. Remove the pomegranates’ rind to extract their seeds.
  2. Mash the flesh-coated seeds through a food mill fitted with the disk with the smallest holes, collecting the juice in a bowl.
  3. To the bowl add the sugar, lemon juice, and torn mint leaves. Stir until the sugar has fully dissolved. Let the mixture rest for about 30 minutes.
  4. Pour the mixture through a strainer with a fine mesh to separate from it the mint and any tiny pomegranate seeds that may have passed through the food mill.
  5. Freeze in your ice cream machine, following the manufacturer’s instructions.