Pomegranate And Apple Cider Sorbet Food

POMEGRANATE AND APPLE CIDER SORBET

Steps:

• Have ready an ice bath. Combine the sugar and 1/2 cup water in a small saucepan. Set saucepan over high heat. Bring mixture to a boil, and cook until the sugar has completely dissolved.
• Transfer simple syrup to a heatproof bowl, and set bowl in ice bath. Set the syrup aside.
• Remove the seeds from 1 pomegranate, and set seeds aside. Cut the remaining pomegranates into quarters. Using a citrus press, extract all juice from quarters, yielding 2 cups juice.
• In a large bowl, stir together the apple cider, the pomegranate juice, and the chilled simple syrup until combined.
• Transfer the mixture to an ice-cream machine, and freeze according to the manufacturer's instructions. Store sorbet, frozen, in an airtight container, up to 1 week.
• When ready to serve pomegranate-apple-cider sorbet, sprinkle the reserved pomegranate seeds over the top.

POMEGRANATE SORBET PARFAIT

Steps:

• Combine pomegranate juice, lime juice, sugar, and 1/2 cup water in a large bowl or measuring glass and stir to dissolve sugar. Process in an ice cream maker according to manufacturer's directions. Transfer sorbet to an airtight container; cover and freeze until firm, at least 2 hours.
• When ready to serve, scoop some sorbet into coupe or short glasses or small bowls and top with a spoonful of labneh, then some pistachios and black sesame seeds; drizzle with honey. Repeat layers once more to create a parfait.
• Do ahead
• Sorbet can be made 2 weeks ahead. Keep frozen.

MULLED POMEGRANATE-APPLE CIDER

Steps:

• 1. Put pomegranate juice and cider in a saucepan along with dried fruits, orange zest and spices.
• 2. Warm gently over low heat, stirring occasionally, until fragrant, about 30 minutes. Take care not to let the mixture boil.
• 3. Serve in mugs with spices, dried fruit and a splash of your favorite liquor.

BLOOD ORANGE-POMEGRANATE SORBET

Steps:

• Grate 1 tablespoon orange peel; set aside. Squeeze juice from all of the oranges. Strain and discard pulp. In a small saucepan, combine the sugar, orange juice and peel. Cook and stir over medium heat until sugar is dissolved. Set aside to cool., In a large bowl, combine the orange juice mixture, pomegranate juice and orange liqueur. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 4 hours or until firm. Spoon into dessert dishes. Garnish with orange slices and pomegranate seeds.

POMEGRANATE-TANGERINE SORBET

Steps:

• Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm.
• Scoop sorbet into wineglasses. Garnish with mint sprigs and serve.

POMEGRANATE SORBET

Steps:

• Add the pomegranate juice to a small saucepan over low heat.
• When the juice is warm, add the sugar; stir until sugar is completely dissolved.
• Remove pan from heat and refrigerate until cold or overnight.
• Add the lime juice to the chilled mixture; stir well.
• Freeze mixture in your ice cream maker by following the manufacturer's directions.
• The sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• *Pomegranate Cinnamon Sorbet-add two 4-inch cinnamon sticks to the pan with the sugar; proceed with the recipe as directed, removing the cinnamon sticks before freezing.
• *Pomegranate Orange Sorbet-substitute 1 ½ cup orange juice for 1 ½ cup pomegranate juice; proceed with the recipe as directed, adding 1 teaspoon freshly grated orange zest before freezing.
• *Russian Pomegranate Sorbet-Add ½ cup vodka before freezing; proceed with the recipe as directed.

POMEGRANATE SORBET SMILE

Steps:

• Score pomegranate rinds lengthwise and crosswise with a knife. Carefully crack open with the knife. Break flesh into quarters with your hands, using scored lines as a guide. Hold each quarter over a large bowl and whack firmly with a wooden spoon to release seeds.
• Mash seeds in the bowl with a potato masher to release some juice. Add sugar and lemon juice; continue mashing to release more juice.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Mash into the pomegranate mixture in the bowl.
• Beat cream in a chilled glass or metal bowl with an electric mixer until thick. Mash into the pomegranate mixture, popping seeds to reach desired consistency.
• Pour mixture into freezer-safe containers. Freeze until firm, about 2 hours.

APPLE CIDER SORBET

Steps:

• Combine water and sugar in a 2qt saucepan. Bring to a boil. Reduce heat to low and simmer WITHOUT STIRRING for 5 minutes or until sugar is dissolved. Allow to cool completely (this may take a couple of hours). Stir in cider.
• Freeze in an ice cream freezer according to manufacturer's instructions. (Probably 30 minutes.).
• Leave in freezer to ripen for at least two hours before serving.