POMEGRANATE AND APPLE CIDER SORBET
This refreshing blend of apple and pomegranate flavors on ice is tart and crisp.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Have ready an ice bath. Combine the sugar and 1/2 cup water in a small saucepan. Set saucepan over high heat. Bring mixture to a boil, and cook until the sugar has completely dissolved.
- Transfer simple syrup to a heatproof bowl, and set bowl in ice bath. Set the syrup aside.
- Remove the seeds from 1 pomegranate, and set seeds aside. Cut the remaining pomegranates into quarters. Using a citrus press, extract all juice from quarters, yielding 2 cups juice.
- In a large bowl, stir together the apple cider, the pomegranate juice, and the chilled simple syrup until combined.
- Transfer the mixture to an ice-cream machine, and freeze according to the manufacturer's instructions. Store sorbet, frozen, in an airtight container, up to 1 week.
- When ready to serve pomegranate-apple-cider sorbet, sprinkle the reserved pomegranate seeds over the top.
POMEGRANATE SORBET
Make and share this Pomegranate Sorbet recipe from Food.com.
Provided by CoffeeMom
Categories Frozen Desserts
Time 12h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In 1-quart saucepan, heat water and sugar to boiling over high heat.
- Boil sugar mixture 5 minutes, reducing it slightly to a syrup.
- Remove syrup from heat and cool to room temperature.
- In bowl, combine syrup and both the pomegranate and lemon juices.
- Cover and refrigerate mixture until cold.
- Transfer sorbet to airtight container and freeze until firm, 2 to 12 hours.
Nutrition Facts : Calories 197.3, Sodium 2.5, Carbohydrate 51.3, Fiber 0.1, Sugar 50.3, Protein 0.1
POMEGRANATE SORBET
You can juice fresh pomegranate but it is a very messy job. I use POM brand bottled pomegranate juice.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 40m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Add the pomegranate juice to a small saucepan over low heat.
- When the juice is warm, add the sugar; stir until sugar is completely dissolved.
- Remove pan from heat and refrigerate until cold or overnight.
- Add the lime juice to the chilled mixture; stir well.
- Freeze mixture in your ice cream maker by following the manufacturer's directions.
- The sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
- *Pomegranate Cinnamon Sorbet-add two 4-inch cinnamon sticks to the pan with the sugar; proceed with the recipe as directed, removing the cinnamon sticks before freezing.
- *Pomegranate Orange Sorbet-substitute 1 ½ cup orange juice for 1 ½ cup pomegranate juice; proceed with the recipe as directed, adding 1 teaspoon freshly grated orange zest before freezing.
- *Russian Pomegranate Sorbet-Add ½ cup vodka before freezing; proceed with the recipe as directed.
Nutrition Facts : Calories 585.2, Sodium 0.4, Carbohydrate 151.6, Fiber 0.1, Sugar 150.2, Protein 0.1
APPLE CIDER SORBET
The "apple cider" here is not the spiced stuff you find in the grocery store in fall. It's unspiced, filtered apple juice produced by companies such as Martinelli's. If you can't find it, premium apple juice is a closer substitution than spiced apple cider. Be sure to let this "ripen" for a few hours in the freezer (included in prep time); otherwise it will taste like frozen sugar water.
Provided by SaraStar
Categories Frozen Desserts
Time 5h10m
Yield 1 1/2 pints, 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine water and sugar in a 2qt saucepan. Bring to a boil. Reduce heat to low and simmer WITHOUT STIRRING for 5 minutes or until sugar is dissolved. Allow to cool completely (this may take a couple of hours). Stir in cider.
- Freeze in an ice cream freezer according to manufacturer's instructions. (Probably 30 minutes.).
- Leave in freezer to ripen for at least two hours before serving.
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