Best Pomegranate And Mint Sorbet Recipes
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 AND MINT SORBET RECIPE - (4.8/5)
Provided by erinstargirl
Number Of Ingredients 7
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.
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