• 500ml pomegranate juice
  • 125g runny honey, or vegan alternative
  • 100g pomegranate seeds
  • 14g mint leaves


  1. 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. 

  2. 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.

Nutritional Details

Each serving provides
  • Energy 377kj 90kcal 5%
  • Fat 0.2g <1%
  • Saturates 0.0g 0%
  • Sugars 21.0g 23%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 419kj/100kcal

Each serving provides

21.4g carbohydrate 0.6g fibre 0.2g protein

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