Pomegranate And Mint Sorbet Recipe 485

POMEGRANATE AND MINT SORBET

Steps:

• Special equipment: an ice cream maker
• In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.
• Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
• Mint Simple Syrup
• In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
• Yield: 1 cup

POMEGRANATE SORBET

Steps:

• In 1-quart saucepan, heat water and sugar to boiling over high heat.
• Boil sugar mixture 5 minutes, reducing it slightly to a syrup.
• Remove syrup from heat and cool to room temperature.
• In bowl, combine syrup and both the pomegranate and lemon juices.
• Cover and refrigerate mixture until cold.
• Transfer sorbet to airtight container and freeze until firm, 2 to 12 hours.

POMEGRANATE SORBET

Steps:

• Add the pomegranate juice to a small saucepan over low heat.
• When the juice is warm, add the sugar; stir until sugar is completely dissolved.
• Remove pan from heat and refrigerate until cold or overnight.
• Add the lime juice to the chilled mixture; stir well.
• Freeze mixture in your ice cream maker by following the manufacturer's directions.
• The sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• *Pomegranate Cinnamon Sorbet-add two 4-inch cinnamon sticks to the pan with the sugar; proceed with the recipe as directed, removing the cinnamon sticks before freezing.
• *Pomegranate Orange Sorbet-substitute 1 ½ cup orange juice for 1 ½ cup pomegranate juice; proceed with the recipe as directed, adding 1 teaspoon freshly grated orange zest before freezing.
• *Russian Pomegranate Sorbet-Add ½ cup vodka before freezing; proceed with the recipe as directed.

POMEGRANATE AND MINT SORBET RECIPE - (4.8/5)

Steps:

• Heat water and honey in a small saucepan over medium heat to a low simmer, until the honey dissolves. Remove from heat and "steep" mint for 5-10 minutes. Strain and let honey simple syrup cool. Combine the mint infused syrup, pomegranate juice, zest, and juice and place in fridge to chill. At least two hours. Once the mixture is chilled, churn according to manufacturer's instructions. For example, mine requires I run the motor 2-3 minutes before adding layers of ice and rock salt to the bucket. Then I let it churn for about 25-30 minutes {time will vary} or until the motor slows down considerably. Remove the motor top, sweep off any ice and salt from the canister lid, scrape the mixer paddle, and divvy up into Mason jars. I use my canning scraper to remove air bubbles before placing the lid on. Store in the freezer, removing 10-15 minutes prior to serving to let sorbet soften slightly.