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Pomegranate Sorbet

Serves: Makes 1 quart

Ingredients:

  • 1½ cups water
  • ⅓ cup sugar
  • ⅓ cup light corn syrup
  • 1 cup pure pomegranate juice
  • 2 tablespoons Campari (optional)
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice

Procedures:

  1. Combine the water, sugar, and corn syrup in a small saucepan and warm over medium heat, stirring occasionally, for about 5 minutes, until the sugar dissolves. Set aside to cool completely.


  2. Stir the pomegranate juice, Campari, lemon zest, and lemon juice into the sugar syrup. Refrigerate until well chilled.


  3. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to an airtight container and freeze until set, at least 2 hours. The sorbet may need to sit at room temperature for 15 to 20 minutes to be soft enough to scoop.

by Sur La Table & Renée Behnke

 
 
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