SORBET Summer Desert
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.
Freezing time: 4 hours
142 kcal/0g fat/0% fat per serving
150g caster sugar
3 tbsp lemon juice
1 tbsp Monin Sirop de Grenadine
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.
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.
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
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.
transfer the sorbet from the freezer to the fridge about 20 minutes
before serving. This will make it the right consistency for scooping.
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