I’ve been in love with making simple sorbets ever since my first attempt, the pomegranate sorbet. Then came blood orange sorbet and then tart cherry sorbet. And today, a raspberry-pomegranate sorbet. It’s a mix of pure pomegranate juice and real (frozen) raspberries blended together, frozen into cubes and processed in a food processor. Its flavor is bright and refreshing while making your lips pucker a bit too. I’m already missing the berries of summertime and this helps just a bit.
recipe modified from Cuisinart Elite Collection Recipe Booklet & HyVee Seasons
Ingredients
- 1 1/2 cups pure pomegranate juice
- 1-12oz pkg frozen raspberries
- 1/2-3/4 cup simple syrup*
- 1/8 cup lemon juice (1/2 lemon squeezed)
- pinch of salt
Instructions
- In a food processor, process the raspberries with 1 cup of pomegranate juice.
- Pour the mix through a fine mesh strainer to remove the seeds.
- Add in the extra 1/2 cup of pomegranate juice and pour mix into ice cube trays. Freeze until frozen solid.
- Again in a food process, the large work bowl with the large chopping blade, dump in the frozen pomegranate raspberry juice cubes, simple syrup, lemon juice and salt.
- Pulse 10 times, using long pulses. After scraping the bowl, process until smooth, about two minutes, though it could take much less time.
- Place in a freezer-safe container and place in the freezer.
Notes
*Simple Syrup is equal amounts of sugar and water boiled together until the sugar has completely dissolve, creating a sweet syrup. Allow to fully cool before using.
