Pomegranate Sorbet

[Chris Hennes]

I have some pomegranates (wow they are really cheap right now). I have an ice cream machine. I have looked through the master sorbet topic, but no one seems to be making pomegranate sorbet: any suggestions of where to begin in terms of ratios? Should I juice the pomegranates, or puree them?

[weinoo]

Juice or puree, but if you puree, make sure to strain out any bitter stuff that might be left.

I'd use the pretty classic ratio of 2 c. liquid to 1 c. sugar. Pinch of salt. Tablespoon or two of lemon juice. Tablespoon or 2 of applejack. Taste. Refrigerate. Freeze. Call it a Jack Rose sorbet.

[Sethro]

Don't puree it will turn foggy pepto-bismal color. Pulse it in robotcoupe at let it sit in a china cap or cheesecloth like tomato water. Because it has no solids just juice its going to have weak texture even with a good sorbet syrup. I would thicken a portion of it with pectin NH then combine with the juice and your sorbet syrup and season.