Pomegranate sorbet: refreshingly different
Pomegranate sorbet - fruity, light and just the thing if you want to try something different. The fresh tartness of the pomegranate makes it pleasantly refreshing without being too sweet. Perfect if you fancy something fresh after the holidays.
With just a few ingredients and very little effort, you can prepare a sorbet that not only tastes good, but also looks great. The vibrant color makes it an eye-catcher on the plate - whether as a dessert or simply as a snack.
Try it out and enjoy the fruity variety!
Content
Ingredients and instructions
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Pomegranate sorbet
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 770 g Pomegranate juice (Direct juice 100%)
- 10 g Lemon juice
Dry ingredients
- 87 g Sugar *
- 75 g Dextrose *
- 50 g Dry glucose *
- 10 g Inulin *
- 0,5 g Locust bean gum *
- 0,5 g Guar gum *
Optional
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients (using a fine scale if necessary) and mix well. If an ingredient is lumpy, pass it through a sieve.87 g sugar, 75 g dextrose, 50 g dry glucose, 10 g inulin, 0.5 g locust bean gum, 0.5 g guar gum
- Pour half of the juice into a saucepan and heat gently. The liquid should not boil.770 g pomegranate juice
- Stir the dry ingredients into the liquid. If everything does not dissolve, heat a little more. Then leave everything to cool.
- Add the remaining pomegranate juice and the lemon juice. Mix everything thoroughly with a whisk.10 g lemon juice
- Leave the ice cream mixture to infuse in the fridge for approx. 1 hour.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Optional: add a few drops of rose water.Rose water
- Beat the ice cream mixture well again with a mixer and then start the freezing process.
Notes
Tips and tricks for pomegranate sorbet
Pomegranate sorbet is not only refreshing, but also a real eye-catcher. Here are a few simple tips to make it a success:
1. juice - make it yourself or buy it?
For the sorbet, you can either use ready-made pomegranate juice or squeeze the juice yourself.
- Direct juice is the simpler choice - quickly available with little effort.
- Freshly squeezed juice has a more intense flavor, but it can make quite a mess - pomegranate juice tends to stain hands and clothes or the whole kitchen.
2. juice the pomegranate correctly
If you want to make the juice yourself, there are a few methods that will make your work easier:
- Hand juicing: Cut the pomegranate in half and squeeze it like a lemon using a juicer, potato ricer or by hand. It helps to roll the pomegranate slightly beforehand to squeeze out the seeds.
- Puree the seeds: Remove the seeds from the fruit, puree in a blender and strain through a fine sieve. This will give you pure juice without any unwanted seeds.
- Underwater method: If you want to remove the kernels from the shell without splashing them around, it is best to do this in a bowl filled with water. Tested and approved by myself.
3. serving tips
Pomegranate sorbet makes quite an impression on the plate - here are a few ideas for the perfect finish:
- Garnish with fresh pomegranate seeds - This gives a nice splash of color and a crunchy bite.
- Mint leaves for decoration - provide additional freshness.
- Combine with yogurt or quark - The creamy topping complements the fruit acid perfectly.
- Sorbet spritz: Pour a spoonful of sorbet into a glass and top up with sparkling wine or mineral water - super refreshing.
- Serve with dark chocolate - The tart chocolate goes perfectly with the sweet and sour aroma of the pomegranate.
4th secret ingredient
- Rose water - gives the sorbet an oriental note. Use it sparingly so that it does not become too dominant.
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