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!
{ 10 comments… read them below or add one }
love the ingredients you use! Great recipes and photos!Congratulations!
Oh yum! What gorgeous colours! Sorbets are so perfect for summer….I’ve always been loyal to the dark chocolate sorbet, but the blueberry-pomegranate looks so tempting!
Perfectly refreshing summer treat!
This looks so rich and delicious! Summer really is all about sorbet!! I’m planning on making some this weekend. The past weekend was so crummy! Since I have some fresh watermelon, I might try Summertime Delight Watermelon Sorbet. Or I might run to the supermarket and grab some blueberries and pomegranate! Yours looks amazing as well!
What great photos, I love the colors! I have a backyard full of black raspberries, and this would be yet another great way to use them– I’d better start cooking, or I’ll end up with an even bigger recipe file than I need! (Though we do have LOTS of berries….)
Congrats on being a featured blog for Foodie Blogroll, by the way!
Yummy! I love the pictures on your blog. So beautiful.
This looks amazing! I will definitely be trying it this summer. One question: do you leave the zest in there or do you strain it out? I am not a huge zest fan, so if it stays in, I am thinking of keeping it to a small amount. Thanks!
Thanks Vickye! I like it too, so I left it in but it’d be easy enough to strain it out.
This is way more work than needed, and too much sugar. You can make something similar in two minutes. Just put frozen blueberries, frozen lemon slices, some nut milk (I like almond), and some date syrup into a Vitamix and blend until chunks of fruit are just blended. Instant, low-sugar, low-cal blueberry lemon sorbet.
Yeah, but I like sugar! And no vitamix because I don’t juice at all.