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Pomegranate sorbet results


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Pomegranate sorbet results

petradish | Nov 30, 2005 11:29 PM

A little while ago, curiousbaker shared her blackberry-wine sorbet and it got me wondering about substituting pomegranate molasses for the red wine she used. But then I got distracted by a bracing pomegranate Italian ice from a local shop with its juiciness and use of whole seeds. Which led me to digging around my magazines for an old Saveur with a simple pomegranate sorbet. So here's what happened...

Found the Saveur recipe:

1/2 c sugar
1 c water
3 c pomegranate juice

Bring to boil, cool, chill, process. Garnish with seeds of 1 fruit. Makes 1 quart

Sounds great right....wait, 3 cups of pomegranate juice! That's 12-15 pomegranates to purchase, rip apart, splash on the walls and my clothes. Not going to happen for this little experiment!

I decided a little *cheating* was in order and bought flash pasteurized juice (the kind in the plastic bottles from the refrigerated section), plus fresh seeds (Trader Joe's sells just seeds btw, with pretty decent flavor).

So after tasting, sweetening and adjustments, the final amounts were:

1/2 c sugar
1 c water
3 1/4 c pomegranate juice
3 T pomegranate molasses
pinch salt
1/2 c pomegranate seeds

Over low heat, I dissolved the sugar with water in a saucepan first, then added the juice, molasses, and salt. Let it cook for a few seconds to blend and then took it off the flame. Cooled to room temp, then into the fridge overnight.

Next day I added the seeds to the mixture and processed in the ice cream maker. It took about 18 minutes to come together and then into the freezer for a couple hours to firm up.

Verdict: Freezing dulled the flavors slightly but it was still pleasantly juicy, tart, sweet. The pomegranate molasses added its mellow, fruity-caramel character to balance the high tart notes. I like it quite tart so my ratios might be off for some tastes, best to play around & personalize it. I enjoyed the bright burst of seeds with their crunch, but I could see them being disliked as well. The sorbet held up fine the next day, no noticable iciness, and optimal after a minute at room temp and some blending with a spatula.

Now that I have that out of my system, time for blackberry sorbet with pomegranate molasses!

Has anyone tasted POMI pomegranate juice? Any good?

Image: http://img.photobucket.com/albums/v22...

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