Pomegranate Sorbet

Recently, after all these years of resistance, internet bug bit my father. Now, he wants to skype everyday, sometimes twice a day; he likes at facebook; tries to find his high school friends; and is planning to move on to twitter- no idea what he wants to tweet about. He constantly calls me-borderlining to harassment- and asks stuff about web and all the e-disturbance.

Then he called me and asked how to google about pomegranates to see if his are ready to be picked!! I told him to pick them as he did for the last ten years. But hell no, he has to ask google first. :)

Later, I saw this garden with ridiculously red pomegranates at the hotel we stayed during our trip to south coast of Turkey. Then I knew pomegranates are my calling. Couldn’t help, I had to have some! When we were back home, the first thing to do was this sorbet from Cafe Fernando!

Hurry, pomegranates are in season, ask google if you don`t believe me!!


Pomegrante Sorbet
(Cafe Fernando’nun`nun tarifinden)


1- Cenk advises to juice the pomegrantes by hand. But I think he is just showing off :) . I can’t even squeeze the lemons by hand let alone pomegrantes. Instead, patiently, I separated all seeds from the membrane, then juiced them in food processor and finally strained the white seeds. By doing so, the red thin skins surrounding the seeds also remained in the juice, which, I think, improved the texture of the sorbet.

2- I think it is best to wait a day before indulging into this sorbet. To me the lemon was too strong the day it was made, but after the taste settled, it was so good.

(adapted from Cafe Fernando)

Yield: 1 quart


4 cups freshly-squeezed pomegranate juice – from 7 large pomegranates
1+1/4 cups (250g) sugar
2-3 tbsp lemon juice
2 tbsp Grenadine – pomegranate syrup, optional


1. Juice the pomegranates by hand or as I did, see above notes.

2.Stir 2 cups of pomegranate juice and sugar over low heat until the sugar dissolves. Take off heat and combine with the remaining pomegranate juice. Add 2 tbsp lemon juice and Grenadine (if you’re using) and stir to combine. Taste and see if the mixture needs more acidity. Depending on the sweetness of your pomegranates, you might want to add another tablespoon of lemon juice.

3.Chill the mixture thoroughly (3 hours in the freezer works for me), then freeze it in your ice cream machine according to the manufacturer’s instructions. If you don’t have one, here is how you make ice cream without a machine.

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This entry was posted in Deserts, Ice cream, sorbets. Bookmark the permalink.

One Response to Pomegranate Sorbet

  1. Carole says:

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.

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