Pomegranate ice
- Barney Desmazery
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Serves 8
Easy
Prep: 40 mins
Plus freezing
A star rating of 4.3 out of 5.3 ratingsRate
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This is so refreshing and so simple to make, you'll want to have some in the freezer at all times
Easily halved
Freezable
Dairy-free
Egg-free
Vegan
Vegetarian
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Honey-roasted fruit with star anise
A star rating of 4.9 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
- 450g caster sugar
- 8 pomegranates
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Nutrition: per serving
-
kcal350
-
fat0g
-
saturates0g
-
carbs78g
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sugars78g
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fibre6g
-
protein2g
-
salt0.1g
low
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Method
-
step 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.
-
step 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.
RECIPE TIPS
WHY NOT TRY
Simply adding pomegrante seeds to a salad of bitter winter leaves, or stirring seeds into rice or couscous dishes.
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.
Recipe from Good Food magazine, February 2006
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A star rating of 4.3 out of 5.3 ratings
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