Pomegranate Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Carved Angel,

Chef/proprietor Joyce Molyneaux


  • 15 fl.oz. (425 ml.) pomegranate juice (6-8 fruit)
  • 8 oz. (225 g.) sugar
  • ½ pint (275 ml.) water
  • juice ½ lemon
  • 2 fl.oz. (50 ml.)


Make a syrup by putting the sugar in a pan with the water and bringing to the boil. Allow to cool.

Add the rest of the ingredients to the cold syrup.

Place into an ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir well.