Pomegranate Sherbet

Creamy, tart and pretty in pink…this pomegranate sorbet recipe is a perfect ending to any meal or a delicious snack when you are watching your favorite movie.

INSTRUCTIONS

Remove the seeds from the pomegranates and place them in a small saucepan with the apple juice. Turn the heat onto low and using a potato masher or the back of a large spoon press the seeds until most of the juice is squeezed out. Cook the seeds until they are tender enough to be able to remove all the juice, about 3-4 minutes. Pour the seeds and juice into a small mesh sieve over a medium bowl and press the rest of the juice out of the seeds. Set aside. 

Put the cold water in a small saucepan (you can use the same saucepan once the pomegranates are removed) and carefully sprinkle the gelatin over the top. Let it sit for a few minutes, then turn the heat on low. After a minute or two, swirl the pan. When the gelatin no longer looks grainy, pour in the pomegranate juice. Add the sugar and salt. Whisk gently until the sugar is fully dissolved, about 1-2 minutes.

Transfer the juice mixture to a bowl or baking pan and refrigerate until chilled, about 1-2 hours.  Stir in the cream. Freeze in an ice cream maker until soft and fluffy, then put it in the freezer to firm.

*If you don’t have an ice-cream maker, then freeze the pomegranate mixture until solid frozen, about 2-4 hours or overnight if you prefer. Cut up into chunks and place them in a food processor or blender with the cream and puree until smooth. You may have to add a little more apple juice or pomegranate juice to help puree the ice chunks. Pour mixture back into the bowl or baking pan and freeze again until firm and ready to serve. 

Serve with a few pomegranate seeds for an extra crunch and a little mint sprig. 

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