Pomegranate ice

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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1. Tip the sugar into a bowl and pour over 600ml of boiling water from a kettle. Stir to dissolve, then set aside to cool.
2. Meanwhile, juice the pomegranates. Squeeze and press the skin of seven of the pomegranates vigorously to crush the seeds inside. Hold the squashed fruit over a bowl, slit the skin with a knife and the juice will pour out. Mix the juice with the syrup and churn in an ice-cream machine until set, then scoop into a plastic container and freeze. Serve the sorbet in scoops, scattered with a few seeds from the remaining fruit.

Make a granita

If you don't own an ice-cream machine, make the syrup into a granita by freezing it on a tray, then breaking up the ice crystals with a fork when it starts to turn slushy. Finally, leave it to freeze completely.

Per serving

350 kcalories, protein 2g, carbohydrate 78g, fat 0 g, saturated fat 0g, fibre 6g, salt 0.1 g

Latest comments and suggestions

• sissy

  26 March 2008

  sissy rated and commented on this recipe

  

  Very,very nice i could just eat it all up in a blink!!!!

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• Cheryl

  18 December 2008

  Cheryl commented on this recipe

  As I don't own an ice cream maker I want to attempt the granita version. Once the ice crystals are mashed and the granita is left to freeze - how long can it stay in the freezer for before serving up? I'd like to make double the amount, one lot for a Christmas day gathering and one for Boxing Day. Can this be left in the freezer, like ice cream?

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Ingredients

• 450g caster sugar
• 8 pomegranates

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 mins

Ingredients

• 450g caster sugar
• 8 pomegranates

Per serving

350 kcalories, protein 2g, carbohydrate 78g, fat 0 g, saturated fat 0g, fibre 6g, salt 0.1 g

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