Pomegranate sorbet is a sweet-tart dessert that’s naturally fat-free! Garnish with pomegrante seeds and a sprig of mint for a refreshing treat.
Welcome to this month’s Progressive Eats! This month, our entire menu features pomegranate. Pomegranates are grown in Asia, in the region spanning Iran to India.
Pomegranates are high in antioxidants, vitamin C, vitamin E, vitamin K, and folate. Eating the seeds also provides a healthy dose of fiber.
Pomegranate sorbet is made with just three ingredients: sugar, water and pomegranate juice. At its core, sorbet is simply a flavored syrup that’s churned in an ice cream maker.
Since there’s no dairy or egg, the dessert is naturally fat-free. The sweet-and-sour flavor makes it a great palate cleanser between courses of a meal.
Certain types of fruit are better suited to making sorbet than others, such as those that contain naturally high amounts of pectin or fiber. Pomegranates’ fiber comes from the seeds, so we don’t get the benefit of the fiber in the sorbet.
That’s why I’ve included about a teaspoon of powdered fruit pectin. Powdered fruit pectin is available at most grocery stores, or any store that sells canning supplies.
Similar to baking, there is a science to sorbet. You need to have the right ratio of sugar to water. Too little sugar, and you have a flavored block of ice. Too little water, and you get a sloppy mess.
How do you know if you have the right ratio? Perform the egg test! Grab an egg from your fridge. Wash it, then place it in your mixture before you churn it. You want to be able to see about a nickel-sized circle of shell. If the amount of visible shell is smaller, the mixture needs a little more simple syrup.
- 1⁄2 cup sugar
- 3/4 cup water
- 3 cups pomegranate juice, divided
- 1 tsp classic fruit pectin
- Place sugar, water, 1/2 cup pomegranate juice and the pectin in a large saucepan. Bring to a boil over medium heat, stirring constantly. Cook at a boil for 1 minute.
- Remove from the heat, stir in the remaining pomegrante juice, and cool the mixture to room temperature, then chill for at least four hours, preferably overnight.
- Process in an ice cream maker according to manufacturer directions. Transfer to a freezer-safe container and freeze at least 4 hours before serving.
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Nutrition Information:Yield: 8 Serving Size: 1/2-cup
Amount Per Serving: Calories: 99 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 9mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 0g Sugar: 24g Sugar Alcohols: 0g Protein: 0g
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- Crostini with Goat Cheese, Pomegranate, and Rosemary – Creative Culinary
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- Walnut Crusted Chicken with Pomegranate Sauce – From a Chef’s Kitchen
- Pomegranate Glazed Hasselback Butternut Squash + Quinoa and Apples – The Wimpy Vegetarian
- Instant Pot Brisket with Pomegranate Molasses – OMG! Yummy
- Roasted Spicy Orange-Pomegranate Glazed Winter Vegetables – Beyond Mere Sustenance