POMEGRANATE AND MINT SORBET RECIPE - (4.8/5)

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

Provided by erinstargirl

Number Of Ingredients 7

Previous Next

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.