-
-
Add this recipe to your binder
This recipe is in your binder
-
Pomegranate and orange sorbet recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
8 ratings
This light and refreshing dessert is exactly what you'll want after a heavy meal. It's an easy, fruity sorbet that gets its tang from pomegranate seeds and freshly squeezed orange juice See method
Ingredients
- 250g caster sugar
- 300g pomegranate seeds, plus extra to serve
- 200ml orange juice (freshly squeezed or from a bottle)
- 1 lime, juiced
Make now and keep for Christmas
Each serving contains
-
Energy
865kj
203kcal
10%
-
Fat
0g
0%
-
Saturates
0g
0%
-
Sugars
52g
58%
-
Salt
trace
0%
of the reference intake
Carbohydrate 52.3g
Protein 0.9g
Fibre 0g
Method
- Gently heat the caster sugar and 250ml water in a small saucepan, stirring occasionally, until the sugar has dissolved. Bring to the boil then simmer for 3 mins until slightly thickened; remove from the heat.
- Blitz the pomegranate seeds in a food processor until juiced. Pass through a sieve into a large bowl; you should have around 175ml of liquid. Stir in the orange juice, sugar syrup and lime juice. Leave to cool, then transfer to the fridge for 1 hr.
-
Pour into a freezable container and freeze for 24 hrs. To serve, whizz the frozen mixture in a food processor, scoop into glasses and scatter with extra pomegranate seeds.
See more Dessert recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer