Ingredients
- 500 ml pomegranate juice – store-bought or press the juice yourself using fresh pomegranates
- 30 ml yuzu juice – or use lime or lemon juice
- 200 gram sugar – or more or less to taste, it depends on the acidity of the fruit. You can also sweeten it with honey or agave syrup, the amount is to taste
Kitchen equipment needed
- ice cream maker
- small pan
- whisk
- optional: citrus juicer
Creating the pomegranate and citrus sorbet — 1 hour
If you’re using fresh pomegranate you can collect the juice by pressing them the same way you squeeze oranges. Rub them through a sieve and heat a bit of the juice in a saucepan. Add sugar and use a whisk to dissolve the sugar. The amount of sugar depends on the acidity of the pomegranate, some kinds or more sour than others.
Turn the heat off and let the mixture cool off. Combine with the remaining pomegranate juice. Squeeze the juice from the yuzu, limes or lemons and add it to the pomegranate juice.
Pour the mixture into the ice cream maker and turn on until the sorbet is frozen. The time depends on the type of machine you’re using. It takes mostly about 40 minutes in our machine, but sometime a bit longer. Transfer the sorbet to an airtight container and store in the freezer.
If you don’t have an ice cream maker you can also add the mixture to a container and stir once in a while while it’s in the freezer. The structure will be less smooth, but it’s possible and it’s also delicious. Enjoy!
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