Pomegranate sorbet

Pomegranate sorbet
  • Serves icon Serves 4-6
  • Time icon Hands on time 15 mins, plus cooling and freezing

These low-fat pomegranate sorbets take just 15 minutes to make. Great to make ahead of a dinner party.

Nutrition: per serving

Calories
190kcals
Fat
Trace fat (trace saturated)
Protein
1.3g
Carbohydrates
49.3g (46.7g sugars)
Salt
0.1g
Calories
190kcals
Fat
Trace fat (trace saturated)
Protein
1.3g
Carbohydrates
49.3g (46.7g sugars)
Salt
0.1g

BASED ON 6

Ingredients

  • 200g caster sugar
  • ½ cinnamon stick
  • 1 tbsp pomegranate molasses (optional, from Sainsbury’s)
  • Juice of about 6 pomegranates, or 600ml pomegranate juice, plus extra pomegranate seeds to decorate
  • 2 large free-range egg whites

Method

  1. Combine the sugar, cinnamon, molasses and 100ml water in a small pan and heat gently until the sugar has dissolved. Cool completely, then combine with the pomegranate juice and taste.
  2. Beat the egg whites to soft peaks in a bowl, then fold into the sorbet mix. Either churn in an ice cream maker or freeze for 2 hours in a metal bowl, beating the edges of the sorbet every 30 minutes until it is firm but has a lovely smooth, mousse-like texture.
  3. Layer the pomegranate seeds and sorbet in dessert glasses or bowls.

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