A dairy-free pomegranate sorbet made with fresh pomegranate juice and syrup, leaving a refreshing sweet-tart balance on the palate. This recipe turns winter's abundant fruit into a cold dessert and can also be served between main courses.
Boil the water and sugar in a pot, stirring until the sugar fully dissolves, then remove from heat and let cool.
Add the pomegranate juice and lemon juice to the cooled syrup and stir.
Pour the mixture into a shallow container and place it in the freezer; for the first few hours, scrape and stir with a fork every forty-five minutes. Once fully frozen, scrape and serve.
Important: Don't mix the syrup with the pomegranate juice until it has cooled completely, otherwise the sorbet may become watery. Contains no milk or egg, suitable for a vegan diet. Can be kept in the freezer in a sealed container for three weeks.
If you're squeezing the pomegranate juice yourself, lightly crush the seeds and strain; pressing too hard can let the seeds' bitterness pass into the sorbet.
Admin DadaGastro · verified in test kitchenAilece bayıldık, teşekkürler. Eline sağlık, tam kıvamında olmuş. Herkese tavsiye ederim, güzel bir tarif.
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