em Recipe

Ok, bit odd this, I know, but it seems like quite a nice desert, and I'm a big fan of deserts and puddings. Let's face it, it's the best part of the meal. Anyway, they always have much easier recipes, aren't too fiddly and are always much more fun to make.

So this is from a card I picked up for free from Waitrose. Hope they don't mind me using it, but it's not like they'll find out is it. Anyway…summer is sort of coming, so enjoy…

Pomegranates have a sweet flavour with a hint of sharpness and a wonderful colour. This sorbet makes the most of these qualities and is simple to make. When choosing pomegranates, look for large, deep red fruit with smooth, firm skins. The heavier the fruit the better, as it will produce more juice.

Preparation time: 10 minutes
Freezing time: 4 hours
Serves: 6
142 kcal/0g fat/0% fat per serving

5-6 pomegranates
150g caster sugar
3 tbsp lemon juice
1 tbsp Monin Sirop de Grenadine

Cut the pomegranates in half and reserve a few of the seeds for decoration. Squeeze as you would a lemon or an orange, to produce about 500ml juice. Sieve to remove any pips or pith.

Stir the sugar, lemon juice and grenadine into the pomegranate juice and stir until the sugar has dissolved. Pour the mixture into a plastic freezer container, preferably square or rectangular, with a flat base - a 1-litre capacity clean and dry ice cream container is ideal. Then cover and place in the coldest part of the freezer.

After about 1-1½ hours, the mixture should have frozen around the edges. Use an electric beater or balloon whist to beat the sorbet until it becomes a uniform slush. Quickly return to the freezer.

Repeat this process twice, leaving the mixture to partially freeze between each beating. After the final stage, the sorbet will need at least 45 minutes of further freezing before serving. To serve, decorate with reserved pomegranate seeds.

Cook's tip: transfer the sorbet from the freezer to the fridge about 20 minutes before serving. This will make it the right consistency for scooping.

david twomey

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