We in Israel are downright proud of our ruby-red pomegranates. They’ve been growing here since biblical times and are not only gorgeous to behold but also a superfood packed with nutrients, antioxidants and healing properties. As a cooling summer treat, this sorbet can’t be beat.

Click on the video to see how to make it. Recipe and instructions below.

Pomegranate Sorbet

5-10 minutes prep time

2-3 hours in freezer

5 minutes to process/serve


1¾ cups water

1¾ cups sugar

2 tablespoons honey

Few sprigs fresh mint

2 cups freshly squeezed pomegranate juice (from 4 large pomegranates) or bottled juice

Juice of half a lemon

Mint to garnish


  1. Make syrup: Combine water, sugar, honey and mint. Boil 2-3 minutes until sugar dissolves. Turn off heat and set aside to cool.
  2. Squeeze pomegranates and lemon half.
  3. Combine syrup with juices and let cool.
  4. Extract the mint and pour the liquid into a 9×13 baking dish. Transfer to freezer.
  5. Let freeze for 1.5 hours. Mix with a fork and put back in freezer. Repeat process until firm, then process in food processor and pour back into the dish. Freeze 4-6 hours.
  6. Serve garnished with mint.


Executive Producer – Jonathan Baruch

Producer / Director – Haim Silberstein

Chef – Jessica Halfin

Camera – Ari Amit