Pomegranate and Mint Sorbet






Today was the perfect summer day to work in the garden.  My spring herbs are at their peak. 

 I had a little extra help today.  My granddaughters were happy to help me pinch the blossoms off the tops of my thyme, which could not be more perfect.  They rub their hands across the lavender.  Smells so nice.  I love to give my herbs a ruffle as I'm working in the garden just to fill the air with their fragrance.  My peppermint was just begging me to make this perfect summer sorbet.  




After working hard Cosette and Emi were ready to cool off with a Popsicle.  

The mint kept calling me to make sorbet. 

I did.




Pomegranate and Mint Sorbet is quick and so refreshing.  You will need only a few ingredients.

16 oz. bottle of 100% Pomegranate juice (POM)
1 cups orange juice
1/3 mini chocolate chips
1 cup mint simply syrup




for the Mint simple syrup you will need:
A handful of fresh mint
1/2 cup water
1 cup sugar





To make the syrup, add the 1/2 cup water to a sauce pan.




Add a good and packed cup full of fresh mint.  I like peppermint the best.  You can use what you have.




Bring to a simmer for about 3-5 minutes.




Cover with a lid and let steep for 20 minutes.




Strain the liquid.




Discard the mint.




Shouldn't this be green?

Doesn't matter the Pomegranate juice will make it a brilliant red.




You should have 1/2 cup.




Pour the liquid back into the sauce pan.




Add 1 cup sugar.




Stir until the sugar dissolves and bring to a simmer.




Remove from the heat and pour into a container to cool. 

Let the simple syrup cool completely.  I try to make the syrup a day ahead and just keep it in the refrigerator.




Once the Mint syrup has completely cooled,  pour the orange juice into a pitcher or other container with a spout.




Add the pomegranate juice.




Add the mint syrup.




Stir to blend.




You will need to use a table top ice cream maker.  This is 1 1/2 quart size.

***Very important:  Make sure the freezing bowl has been in the freezer for at least 24 hours.




You make want to follow the manufacturers directions.

I turn the machine on then pour the liquid into the running ice cream maker.  Let run for about 10-12 minutes.




During the last 10 minutes of freezing time add the mini chocolate chips.




Let the machine run for another 10 minutes.  

Let me tell you what you DO NOT want to do.  Let the ice cream maker run for 30-40 minutes thinking that this extra time will set the sorbet more.  NOPE!  It won't!  The liquid that freezes in the bowl begins to thaw.  This will do the same to the sorbet.  If you let it run longer than 20 minutes your sorbet will begin to melt back to it's original state...liquid.  Trust me on this.




Remove the center dasher.




Transfer the sorbet to a container and then place in the freezer until ready to serve.

Before you put the sorbet in the freezer don't forget to SAMPLE the goods.




I love the extra bit the chocolate chips give the sorbet.  You can, of course, omit them.  Your choice.  

The mint gives such a refreshing feel to the pomegranate and orange juice.  




If you will excuse me, all of this typing has made me work up a sweat.  Time to chill.


Pomegranate and Mint Sorbet

1 cup Mint simply syrup
2 cups Pomegranate juice (100 % recommended POM Wonderful)
1 cup orange juice
1/3 cup mini semisweet chocolate chips

In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice and orange juice.  Pour the 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, if desired.

Mint Simply Syrup:

1 cup sugar
1/2 cup water
1 cup packed fresh mint leaves

In a small saucepan, combine the water and mint leaves over medium heat.  Bring to a simmer, reduce heat, and simmer for 3-5 minutes. Remove the pan from the heat and cover with a lid.  Allow the liquid to steep for 20 minutes.  Strain the mint from the liquid and discard.  Return the liquid to the saucepan and add 1 cup sugar.  Stir until the sugar dissolves and bring to a simmer.  Pour into a bowl to cool.  Cool completely.  Syrup may be made in advance and refrigerated.  Makes 1 1/2 quarts of sorbet.  

Inspired by recipe from Giada de Laurentiis.


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