This sorbet is light and refreshing yet intensely flavored and satisfying. I’ve never made sorbets before but I believe I’m hooked. With my favorite fruits now in season, I see peach, plum and watermelon versions in my future.
- Blueberries, 2 pints
- Pomegranate Juice, 1 1/4 cups
- White Sugar, 1 cup
- Lemon, 1
Combine the juice and sugar and pour it into a small, heavy saucepan.
Add the zest of one lemon.
Squeeze in the juice from the lemon carcass.
Heat over medium heat, stirring occasionally, until the sugar is dissolved.
Meanwhile, rinse the berries and pick out any shriveled or rotten ones.
Puree them in the food processor.
Combine the juice mixture and the berries in a large bowl and refrigerate until totally cool.
Freeze in your ice cream maker. The Cusininart worked well for this. It seemed like the sorbet froze a lot faster than ice creams?
Dump it into a freezer-safe container and let it continue to freeze in the freezer.
Garnish with berries and lemon zest and enjoy!