Pomegranate Sorbet

If not using an ice-cream maker, you might like to whisk the mixture with a blender, then freeze until firm. Yet, don’t blend too long, lest too much air incorporated inside.


  • 2 Tbsp water
  • 1/4 tsp gelatine (or gelatin) powder
  • 150 ml pomegranate juice, fresh or bottled
  • 7 to 8 Tbsp caster sugar, or to taste
  • a pinch salt
  • 65 ml heavy cream


  • Use a sauce pan, pour in water, sprinkle the gelatine powder over the top. Let sit for 8 to 10 mins. Turn on the heat and cook over low heat, for about 1 minute or two. Swirl the saucepan occasionally.
  • When the gelatine looks not grainy, add pomegranate juice, sugar. Season with a pinch of salt. Stir well. Simmer until the sugar completely dissolved. Set aside.
  • Transfer the pomegranate mixture into a bowl, chill in a fridge. Stir in the cream. Follow the manufacturer's instructions, blend the mixture in an ice-cream maker until soft and fluffy. Then freeze until firm. Done.
Source: Pomegranate Sorbet [Christine's Recipes]