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Pomegranate ice

Pomegranate ice

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus freezing
  • Easy
  • Serves 8

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
Nutrition: per serving
HighlightNutrientUnit
kcal350
fat0g
saturates0g
carbs78g
sugars78g
fibre6g
protein2g
low insalt0.1g
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Ingredients

  • 450g caster sugar
  • 8 pomegranates

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.

Goes well with

Recipe from February 2006, February 2006

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Overall rating

Rating: 4 out of 5.3 ratings
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