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.
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
- Make syrup: Combine water, sugar, honey and mint. Boil 2-3 minutes until sugar dissolves. Turn off heat and set aside to cool.
- Squeeze pomegranates and lemon half.
- Combine syrup with juices and let cool.
- Extract the mint and pour the liquid into a 9×13 baking dish. Transfer to freezer.
- 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.
- Serve garnished with mint.
Executive Producer – Jonathan Baruch
Producer / Director – Haim Silberstein
Chef – Jessica Halfin
Camera – Ari Amit