Pomegranate Tangerine Sorbet Food

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 AND MINT SORBET

Steps:

• Special equipment: an ice cream maker
• In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.
• Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
• Mint Simple Syrup
• In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
• Yield: 1 cup

TANGERINE SHERBET

Steps:

• In a bowl, mix together all the ingredients.
• Strain through a fine mesh sieve into a bowl. Chill.
• Freeze in an ice cream freezer according to the manufacturer's directions.
• Combine the sugar and water in a saucepan. Bring to a boil and boil for 1 to 2 minutes, or until the liquid is clear. Remove from the heat.
• Let cool and store in a container, covered, in the refrigerator, until ready to use.
• Yield: 1 cup

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.

TANGERINE AND POMEGRANATE MOLASSES RELISH

Steps:

• Remove peel and pith from tangerines using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments; halve segments crosswise. Transfer to a medium bowl.
• Add fennel, molasses, lemon juice, pine nuts, ginger, and chile pepper; stir to combine.

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.

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

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.