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Pomegranate Sorbet

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By Sally Sampson

Photo: Alexandra Grablewski

Posted June 14th, 2009

This article is reprinted with permission from Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats (Recipe of the Week), by Sally Sampson, (2008, Wiley)

Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats (Recipe of the Week)

Author Notes:	Pomegranates, also called Chinese apples, show up everywhere on the menus if hip restaurants, in school box lunches, and in every juice permutation you can think of. Their sweet-tart flavor is a perfect match for all the citrus in this sorbet. Enjoy between courses or after a meal.
Ingredients:	3 cups pomegranate juice 3/4 cup fresh grapefruit juice 1/3 cup white sugar 2 tablespoons fresh lemon or lime juice 1 tablespoon finely grated grapefruit zest, optional
Instructions:	Makes 1 1/2 to 2 Pints Place the pomegranate and grapefruit juices and the sugar in a bowl and whisk until the sugar has dissolved. Add the lime juice and grapefruit zest, if desired, and stir well. Cover and refrigerate until the mixture reaches 40°F. Transfer to an ice cream maker and proceed according to the manufacturer's instructions.