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Pomegranate sorbet

Name: Pomegranate sorbet
Yield: Serves 4-6
Cuisine: British recipes
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

Easy
January 2009

Easy
January 2009

Test kitchen approved

Serves 4-6
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

Nutrition: per serving

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

BASED ON 6

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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

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.
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.
Layer the pomegranate seeds and sorbet in dessert glasses or bowls.