POMEGRANATE AND MINT COCKTAIL
Provided by Megan Mitchell
Categories beverage
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- In a large pitcher, combine the pomegranate juice, vodka and lemon juice. Tear the mint into small pieces and add to the pitcher. Stir to combine. Refrigerate until ready to serve.
- For each serving, fill a highball glass halfway with ice. Fill three-fourths with the cocktail, then top the glass with soda water. Garnish with a few pomegranate seeds and serve immediately.
POMEGRANATE-TANGERINE SORBET
Categories Ice Cream Machine Fruit Dessert Frozen Dessert Summer Vegan Tangerine Pomegranate Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
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 PARFAIT
Who needs cranberries when you can have pomegranate juice?
Provided by Alison Roman
Categories Bon Appétit Dessert Yogurt Healthy Kid-Friendly Pomegranate Pistachio Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 9
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.
POMEGRANATE SORBET
You can juice fresh pomegranate but it is a very messy job. I use POM brand bottled pomegranate juice.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 40m
Yield 1 quart
Number Of Ingredients 3
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.
Nutrition Facts : Calories 585.2, Sodium 0.4, Carbohydrate 151.6, Fiber 0.1, Sugar 150.2, Protein 0.1
POMEGRANATE AND MINT SORBET RECIPE - (4.8/5)
Provided by erinstargirl
Number Of Ingredients 7
Steps:
- Heat water and honey in a small saucepan over medium heat to a low simmer, until the honey dissolves. Remove from heat and "steep" mint for 5-10 minutes. Strain and let honey simple syrup cool. Combine the mint infused syrup, pomegranate juice, zest, and juice and place in fridge to chill. At least two hours. Once the mixture is chilled, churn according to manufacturer's instructions. For example, mine requires I run the motor 2-3 minutes before adding layers of ice and rock salt to the bucket. Then I let it churn for about 25-30 minutes {time will vary} or until the motor slows down considerably. Remove the motor top, sweep off any ice and salt from the canister lid, scrape the mixer paddle, and divvy up into Mason jars. I use my canning scraper to remove air bubbles before placing the lid on. Store in the freezer, removing 10-15 minutes prior to serving to let sorbet soften slightly.
POMEGRANATE SORBET
Make and share this Pomegranate Sorbet recipe from Food.com.
Provided by CoffeeMom
Categories Frozen Desserts
Time 12h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In 1-quart saucepan, heat water and sugar to boiling over high heat.
- Boil sugar mixture 5 minutes, reducing it slightly to a syrup.
- Remove syrup from heat and cool to room temperature.
- In bowl, combine syrup and both the pomegranate and lemon juices.
- Cover and refrigerate mixture until cold.
- Transfer sorbet to airtight container and freeze until firm, 2 to 12 hours.
Nutrition Facts : Calories 197.3, Sodium 2.5, Carbohydrate 51.3, Fiber 0.1, Sugar 50.3, Protein 0.1
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- Place sugar, water, 1/2 cup pomegranate juice and the pectin in a large saucepan. Bring to a boil over medium heat, stirring constantly. Cook at a boil for 1 minute.
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