I distinctly remember the first time I ever ate a pomegranate. My dad loved them and happened to pick up a few at the grocery store one day. He gently cut one open and we sat at the table picking the tiny juice filled arils away from the stubborn pulp. It was definitely worth the trouble, the juice was wonderful and so sweet--I loved it. Unfortunately I don’t really eat pomegranates as often as I’d like but I do enjoy the juice.
Jey from Jey of Cooking is hosting a round-up of heart healthy recipes in honor of her mom who received a heart transplant last year. For each entry she is donating $1 to the American Heart Association. Knowing all of pomegranate’s heart health benefits, I thought pomegranate sorbet would be perfect. This is so simple to make I’m almost hesitate to even call it a recipe. It is perfect for the approaching summer heat. I made mine with pomegranate-blueberry juice from POM wonderful instead of straight pomegranate juice but, either way, I promise you will enjoy it. It also doesn’t hurt that it’s good for you too :)
- 2 cups Pomegranate Juice (I used POM Wonderful Pomegranate-Blueberry Juice)
- 1/2 cup sugar
- 1/2 cup water
- Pomegranate arils or blueberries for garnish
In a small saucepan, combine water and sugar over medium heat. Once sugar has dissolved, remove from heat and allow to cool in the refrigerator. Once cooled, stir in pomegranate juice.
Place in ice cream maker and follow ice cream maker’s instructions.
Source: POM Sorbetto