Pomegranate Sorbet

Preparation info

  • Difficulty

    Easy

  • Serves

    6-8

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Carved Angel,
Dartmouth

Chef/proprietor Joyce Molyneaux

Ingredients

  • 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.)

Method

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.