This is the method we were seeking for to finish up our seasonal pomegranate crop. The most delicious flavor without the need for frying or corn syrup. We give it the name Sorbet Smile since eating it makes us smile nonstop!
| Prep Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 pomegranates
- 1 cup white sugar
- 3 tablespoons freshly squeezed lemon juice
- 3 egg whites
- 2 cups heavy whipping cream
Instructions
- Score pomegranate rinds lengthwise and crosswise with a knife. Carefully crack open with the knife. Break flesh into quarters with your hands, using scored lines as a guide. Hold each quarter over a large bowl and whack firmly with a wooden spoon to release seeds.
- Mash seeds in the bowl with a potato masher to release some juice. Add sugar and lemon juice; continue mashing to release more juice.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Mash into the pomegranate mixture in the bowl.
- Beat cream in a chilled glass or metal bowl with an electric mixer until thick. Mash into the pomegranate mixture, popping seeds to reach desired consistency.
- Pour mixture into freezer-safe containers. Freeze until firm, about 2 hours.
- This is a very sweet recipe. You can probably cut the sugar to 3/4 cup without affecting the sweetness, and up to 1/2 cup if you really want less.
- Wear an apron when de-seeding the pomegranate. Juice will splatter! 1 pomegranate yields approximately 1 cup juice.
- Some unpopped seeds are desirable as it adds to the texture and flavor of the sorbet.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 14 g |
| Sodium | 47 mg |
| Sugars | 43 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Made it in ice cream machine. Delicious & refreshing!