Sorbet – Pomegranate and Strawberry

Sorbets are here!!

Sorbet is my answer to this scorching heat and hot air this year. Pick up your favorite fruit and turn them into these icy cool, vibrant sweet treats. They are even guilt free– it does not get better than this.

You are golden if you have an ice cream maker! It basically means you can pretty much make sorbet out of any fruit you like.

For the rest of us (non ice cream maker holders) life will be easier if you pick fruits that have more pulp in it…like mangoes, strawberries, peaches, pears etc. Reason being, the pulp in the fruit helps the final product come together much…much easily and also the final result is more like the sorbet consistency. Whereas if you pick a fruit that has more juice…the final result will be more like italian ice.

I made two kinds of sorbet, pomegranate and strawberry– and they both had such different textures.

They both turned out tasting quiet flavorful and refreshing but had a huge difference in the way the looked and tasted (not just because of the flavor but also the texture).

I paired the  pomegranate with lemon and strawberry with mint. Lemon and mint added such a burst of fresh flavor in the sorbet.

The method for making sorbet without the ice cream machine is similar to making ice cream without an ice cream maker. Once you have your sorbet mixture ready, you freeze it and churn it every two hours and repeat the process 4 to 5 times. You need to churn it a few times to get rid of the crystals and turn the frozen mixture into a smooth texture.

You can use a regular blender or a food processor or a hand blender to mix the sorbet. The final product is going to be inferior than what comes out of the ice cream maker, but will be good enough to be considered as a sorbet!

You can serve these sorbets along with the fresh fruit. I sprinkled some chilled pomegranate seeds over the pom sorbet – it really enhanced the flavor. Do the same thing with strawberry, cut some ripe strawberries into bite size pieces, chill in the fridge and serve with the sorbet.

You can also mix the fruit  into the sorbet. Add the fruit after you are done churning it and before you freeze the mixture for good.

Serves- various

Cooking time 30 min plus freezing time

Things you will need:

For Pomegranate Sorbet

3 cups fresh pomegranate juice

1/4 cup lemon infused simple syrup : (a mixture of 1/2 part sugar and 1 part water, infused with a juice of  one lemon and zest of 1/2 a lemon)

1/4 cup packaged pomegranate juice

a pinch of salt

2 cups crushed ice

Add all the ingredients in a blender (except ice) and mix till everything is incorporated well. Add crushed ice and blend till the texture starts resembling a slurpee. Freeze in an airtight container– plastic or metal is fine, as long as you cover it. Churn in a blender till the mixture becomes smooth after every hour. Repeat 3 to 4 times. Once the sorbet freezes completely, take out from the freezer and let it sit on the counter for 3 minutes before serving- it makes the scooping easier. Serve with chilled fresh pomegranate.

For Strawberry Sorbet

2 1/2 cup frozen strawberries

1/2 cup mint infused simple syrup: (a mixture of 1/2 part sugar and 1 part water, infused with mint leaves)

Add both the ingredients in a blender and mix till the strawberries turn into a smooth puree. Freeze in a container for 1 hour and churn again in the blender. Repeat the process 2 times. Serve with fresh strawberries.