I made this sorbet as a test batch before making the fresh Tangerine Sorbet I posted during All Citrus Week. I wanted to make sure it worked before I juiced all those tangerines. The beauty of this sorbet is that all you need is one 16 oz bottle of Pom pomegranate juice and some sugar. Any fruit juice would work, too. That opens up lots of possibilities when you don’t have fresh fruit around., or you want to make a sorbet out of a fruit that doesn’t juice easily, like pineapple, mango, etc.
Like I said, this was a test batch, so I made the simplest form, with just the juice and sugar.
The transformation is swift and complete.
The result is insanely refreshing.
A lot of ice cream and sorbet recipes call for heating the liquid mixture first. I didn’t find that necessary, the sugar dissolves just fine into the cold juice, and that makes the whole process even quicker.
What juice do you have in your fridge right now? I bet it would make a great sorbet!
Notes: Sorbet always has the best texture a few hours after it is made. If it gets too hard to scoop, take it out and let it soften a bit before serving.
- 2 cups Pom pomegranate juice
- 2/3 cup sugar
- Dissolve the sugar into the juice, stirring well until all the sugar crystals have dissolved completely.
- Pour the juice into a gallon sized zip lock baggie. Zip it up tight.
- Put the baggie of juice flat on a baking sheet or platter in the freezer. Freeze until solid. This will take at least a couple of hours.
- Cut open the baggie and quickly cut or break the frozen juice into chunks and put into the bowl of a food processor or strong blender. Process until smooth. You will have to stop to rearrange the chunks of frozen juice a few times.
- When the sorbet is smooth, spread it in a metal loaf pan. Cover with foil and put back in the freezer until firmed up.