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Pomegranate Sorbet

Chris Hennes

By Chris Hennes
in Pastry & Baking

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Chris Hennes

Chris Hennes

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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?

Chris Hennes
Director of Operations
chennes@egullet.org

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weinoo

weinoo

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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.

Mitch Weinstein aka "weinoo"

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Sethro

Sethro

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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.

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