Blueberry Pomegranate Sorbet
Baking and Desserts • European
Description
Serve the sorbet with fresh berries and lemon zest to taste.
Ingredients
- Fresh Berries 0 lbs
- Black Pomegranate Molasses 10 fl oz
- Lemon 1 piece
- Sugar 5 oz
Step-by-Step Guide
Step 1
Grate the lemon zest and set aside. In a saucepan, combine the pomegranate juice, sugar, and zest, place over medium heat, and stir until the sugar dissolves. Squeeze the juice of the whole lemon into the saucepan, mix, remove from heat, cover, and let sit for 15–20 minutes, then strain.
Step 2
Rinse the blueberries, place them in a blender, and blend in batches if all the berries do not fit at once. Add a little of the lemon-pomegranate syrup to the blueberries and blend until smooth. Add the remaining syrup and blend again. Pour the mixture into a pot, cover, and refrigerate until completely cool or overnight.
Step 3
Pour the resulting mixture into an ice cream maker and churn according to the instructions for about 20–40 minutes. Transfer the mixture to a container and place in the freezer until firm.
Step 4
If you do not have an ice cream maker, pour the mixture into a container and place it in the freezer. Stir the sorbet with a fork every 20 minutes until fully frozen.
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