Marcella Hazan

Sorbetto di Melagrana

Pomegranate Sorbet

Preparation info
  • About

    6

    Portions
    • Difficulty

      Easy

Appears in
Marcella's Italian Kitchen
Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Ingredients

  • 4 pomegranates, about 3 pounds, yielding about 6 cups of juice seeds

Method

  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