Ingredients:

  • 2 cups 100% pure pomegranate juice (unsweetened)
  • 2 tbsp fresh lemon juice
  • 1 tbsp pomegranate molasses
  • 1/2 tsp vanilla extract
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1 pinch fine sea salt

Instructions:

  1. Combine the sugar, water, and salt in a saucepan over medium heat.
  2. Bring to a gentle simmer, stirring only until the sugar crystals vanish. Note: Remove from heat immediately so the syrup stays clear.
  3. Pour the pomegranate juice, lemon juice, pomegranate molasses, and vanilla into the blender.
  4. Stream in the warm simple syrup while blending on low.
  5. Increase to high for 30 seconds until the mixture looks frothy and light.
  6. Pour the Pomegranate Sorbet base into your chosen freezing container.
  7. Churn the mixture in an ice cream maker for 15-25 mins until it reaches a soft serve consistency.
  8. If using a Ninja Creami, freeze for 24 hours and spin on the Sorbet setting.
  9. For the no churn method, freeze in a metal pan and whisk vigorously every 45 minutes for 3 hours.
  10. Transfer the Pomegranate Sorbet to a freezer safe container and freeze for another hour to firm up.