Best Pomegranate Sorbet Recipes

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BLOOD ORANGE-POMEGRANATE SORBET



Blood Orange-Pomegranate Sorbet image

When guests set eyes on this ruby-red dessert, they'll know they're in for a treat. It's the perfect ending for a hearty summer or wintertime meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3-1/2 cups.

Number Of Ingredients 5

8 medium blood oranges
1 cup sugar
1 cup pomegranate juice
2 tablespoons orange liqueur
Blood orange slices and pomegranate seeds

Steps:

  • Grate 1 tablespoon orange peel; set aside. Squeeze juice from all of the oranges. Strain and discard pulp. In a small saucepan, combine the sugar, orange juice and peel. Cook and stir over medium heat until sugar is dissolved. Set aside to cool., In a large bowl, combine the orange juice mixture, pomegranate juice and orange liqueur. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 4 hours or until firm. Spoon into dessert dishes. Garnish with orange slices and pomegranate seeds.

Nutrition Facts : Calories 225 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 53g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.

POMEGRANATE-TANGERINE SORBET



Pomegranate-Tangerine Sorbet image

Categories     Ice Cream Machine     Fruit     Dessert     Frozen Dessert     Summer     Vegan     Tangerine     Pomegranate     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

3/4 cup sugar
1/2 cup water
2 cups pure pomegranate juice
1 cup tangerine or orange juice
1 tablespoon finely grated tangerine peel or orange peel
Mint sprigs

Steps:

  • Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm.
  • Scoop sorbet into wineglasses. Garnish with mint sprigs and serve.

POMEGRANATE AND MINT SORBET



Pomegranate and Mint Sorbet image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 1 quart

Number Of Ingredients 8

1 cup Mint Simple Syrup, recipe follows
2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
1 cup orange juice
1/2 cup mini semisweet chocolate chips
Fresh mint sprigs, for garnish
1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves

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 SMILE



Pomegranate Sorbet Smile image

We were looking for a way to use up our seasonal pomegranate produce, and this is it! No cooking, no corn syrup, and the most amazing flavor. We call it Sorbet Smile because we can't stop smiling when we eat it!

Provided by Julia

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 2h45m

Yield 8

Number Of Ingredients 5

3 pomegranates
1 cup white sugar
3 tablespoons freshly squeezed lemon juice
3 egg whites
2 cups heavy whipping cream

Steps:

  • Score pomegranate rinds lengthwise and crosswise with a knife. Carefully crack open with the knife. Break flesh into quarters with your hands, using scored lines as a guide. Hold each quarter over a large bowl and whack firmly with a wooden spoon to release seeds.
  • Mash seeds in the bowl with a potato masher to release some juice. Add sugar and lemon juice; continue mashing to release more juice.
  • Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Mash into the pomegranate mixture in the bowl.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until thick. Mash into the pomegranate mixture, popping seeds to reach desired consistency.
  • Pour mixture into freezer-safe containers. Freeze until firm, about 2 hours.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 45.4 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 13.7 g, Sodium 46.6 mg, Sugar 42.8 g

POMEGRANATE AND APPLE CIDER SORBET



Pomegranate and Apple Cider Sorbet image

This refreshing blend of apple and pomegranate flavors on ice is tart and crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1/2 cup plus 2 tablespoons sugar
1 1/2 cups chilled fresh apple cider
10 to 12 pomegranates

Steps:

  • Have ready an ice bath. Combine the sugar and 1/2 cup water in a small saucepan. Set saucepan over high heat. Bring mixture to a boil, and cook until the sugar has completely dissolved.
  • Transfer simple syrup to a heatproof bowl, and set bowl in ice bath. Set the syrup aside.
  • Remove the seeds from 1 pomegranate, and set seeds aside. Cut the remaining pomegranates into quarters. Using a citrus press, extract all juice from quarters, yielding 2 cups juice.
  • In a large bowl, stir together the apple cider, the pomegranate juice, and the chilled simple syrup until combined.
  • Transfer the mixture to an ice-cream machine, and freeze according to the manufacturer's instructions. Store sorbet, frozen, in an airtight container, up to 1 week.
  • When ready to serve pomegranate-apple-cider sorbet, sprinkle the reserved pomegranate seeds over the top.

POMEGRANATE SORBET PARFAIT



Pomegranate Sorbet Parfait image

Who needs cranberries when you can have pomegranate juice?

Provided by Alison Roman

Categories     Bon Appétit     Dessert     Yogurt     Healthy     Kid-Friendly     Pomegranate     Pistachio     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 9

3 cups pomegranate juice
1/2 cup fresh lime juice
1/2 cup sugar
1 cup labneh (Lebanese strained yogurt) or plain whole-fat Greek yogurt
1/4 cup pistachios, coarsely chopped
3 tablespoons black sesame seeds
3/4 cup mild honey, (such as clover)
Special equipment:
An ice cream maker

Steps:

  • Combine pomegranate juice, lime juice, sugar, and 1/2 cup water in a large bowl or measuring glass and stir to dissolve sugar. Process in an ice cream maker according to manufacturer's directions. Transfer sorbet to an airtight container; cover and freeze until firm, at least 2 hours.
  • When ready to serve, scoop some sorbet into coupe or short glasses or small bowls and top with a spoonful of labneh, then some pistachios and black sesame seeds; drizzle with honey. Repeat layers once more to create a parfait.
  • Do ahead
  • Sorbet can be made 2 weeks ahead. Keep frozen.

POMEGRANATE SORBET



Pomegranate Sorbet image

Make and share this Pomegranate Sorbet recipe from Food.com.

Provided by CoffeeMom

Categories     Frozen Desserts

Time 12h

Yield 4 serving(s)

Number Of Ingredients 4

2 cups water
1 cup sugar
2 cups pomegranate juice
1/4 cup lemon juice

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.

Nutrition Facts : Calories 197.3, Sodium 2.5, Carbohydrate 51.3, Fiber 0.1, Sugar 50.3, Protein 0.1

POMEGRANATE SORBET



Pomegranate Sorbet image

You can juice fresh pomegranate but it is a very messy job. I use POM brand bottled pomegranate juice.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 40m

Yield 1 quart

Number Of Ingredients 3

3 cups pomegranate juice
3/4 cup sugar
1/2 lime, juice of

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.

Nutrition Facts : Calories 585.2, Sodium 0.4, Carbohydrate 151.6, Fiber 0.1, Sugar 150.2, Protein 0.1

POMEGRANATE TANGERINE SORBET



POMEGRANATE TANGERINE SORBET image

Categories     Cookies     Fruit     Dessert

Yield 6 people

Number Of Ingredients 5

3/4 cup sugar
1/2 cup water
2 cups pure pomegranate juice
1 cup tangerine or orange juice
1 tablespoon finely grated tangerine peel or orange peel

Steps:

  • Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm. Scoop sorbet into wineglasses. Garnish and serve. Serves 6.

POMEGRANATE AND MINT SORBET RECIPE - (4.8/5)



Pomegranate and Mint Sorbet Recipe - (4.8/5) image

Provided by erinstargirl

Number Of Ingredients 7

4 cups of pure pomegranate juice
Zest and juice of one organic lemon
2 twigs worth organic mint leaves
1/3 cup honey; raw and local preferred
1 cup filtered water
Garnish: organic pomegranate arils
Optional garnish: organic raw cacao nibs {stage 2 AIP reintroduction food}

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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