Are you following along, I am covering my 7 course POM DINNER PARTY in detail. 7 courses plus drinks and bread, 7 different sauces used to make the meal. Everything from a sweet Pom Grenadine (used to make the drinks), a thick heavy honey like Pom Molasses (used to make the bread), a savory Pom Garlic Infused Sauce (used to make an Olive Tapenade Straw and a Creole Shrimp and Artichoke Soup), a Pom/Balsamic Reduction (used to flavor an Insalata Caprese Salad) to... well, the rest have yet to be posted (but will later today and tomorrow... multiple posts each day so come back often).
Today, we will cover the PALATE CLEANSER course... The classic Sorbet!
In appearance, similar to ice cream or sherbet, in fact, it has one major distinction, no dairy at all. A sorbet is sweetened fruit juice, frozen and delicious!
Continuing my theme of sauces made from Pomegranate Juice, my sorbet is actually a frozen Sharbat sauce. A Sharbat is a Persian dessert fruit drink. It can also be used as a drizzle for snow cones or to sweeten and enhance raw fruit. Making a fabulous dessert.
But, I chose the traditional sorbet to serve to my guests...
And it is so easy...
2 cups Pom Wonderful Pomegranate Juice
2 cups Water
1 cup Sugar
Juice of one fresh Lemon
- In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup.
- Remove syrup from heat and cool to room temperature.
- In bowl, combine syrup and both the pomegranate and lemon juices.
- Cover and refrigerate mixture until cold.
- Pour chilled mixture into a freezable bowl (I used a pie plate)
- Every 30 minutes, scrape with a fork until completely frozen
- Pack well when serving
And here are a couple of photos to show how it's done...
And if you need a little help in learning to open a Pomegranate to get at the good stuff...
Here's how to open one... VERY neatly (So neatly, I did it over a white towel... No Mess)