Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Pomegranate sorbet
Mix fresh pomegranate juice with runny honey or agave for a quick and refreshing sorbet. Serve after a rich feast or as vegan ice cream treat
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Ready in 15 minutes, plus freezing
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Cooking time 2 minutes
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Prep time 13 minutes
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Serves 8
Ingredients
- 500ml pomegranate juice
- 125g runny honey, or vegan alternative
- 100g pomegranate seeds
- 14g mint leaves
Method
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1
Combine the pomegranate juice and honey in a small saucepan over a very low heat until the honey has dissolved. Remove from the heat and leave to cool for 5 minutes. Line a baking tray with clingfilm and pour in the juice. Transfer to your freezer and leave to set for 2 hours until frozen.
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2
Use the clingfilm to lift the frozen juice out of the tray. Break into pieces and transfer to a food processor. Process until smooth, rearranging big chunks if they are not blending. Pour the sorbet mixture into a small loaf tin. Transfer to your freezer and leave overnight or until just set. Serve in scoops topped with pomegranate seeds and fresh mint leaves.
