“IF I COULD BE GRANTED A WISH, I’D SHINE IN YOUR EYE LIKE A JEWEL.” Bette Midler
Pomegranate seeds, like pretty polished rubies, add such a special flair to just about anything you add them to! This tartly sweet sorbet is a perfect example. If I made a dinner in which I needed a palate cleanser between courses, I would most definitely serve this. You will taste more of the tart pucker of the grapefruit juice. But there is a slightly sweet hint of the pomegranate. And of course, the special, delicate crunch of nature’s perfect little jewels! This is by far, the most refreshing sorbet I’ve ever had. And if like me, you are not in the habit of serving 7 course meals, this would simply be the perfect sparkle to the end of any meal! And speaking of sparkle…….
……this pomegranate sorbet would absolutely add to the sparkle and shine of the holidays! When I make this next, I think I may even try substituting cranberry juice instead of grapefruit juice. It’s such a perfect Thanksgiving and Christmas flavor. And the color would be just as striking. But whatever juice blends you use, keep the pomegranate juice and seeds. It just makes this citrus sorbet more elegant and will carry you through other special occasions like New Year’s and Valentine’s Day!
You may alter the proportions of grapefruit to pomegranate juice to suit your taste. If you want it more tart….keep to the original recipe. If you want it sweeter….focus more on the pomegranate juice. I know you will just love the sparkle of this crisp, sweet sorbet.
Yields: 8 servings
Level Of Difficulty: Easy
PINK GRAPEFRUIT AND POMEGRANATE SORBET:
- 2 cups of freshly squeezed grapefruit juice
- 1 1/2 cups of pomegranate juice
- 1/2 cup of granulated sugar
- 1/3 cup of water
- 2 Tablespoons of cornstarch
- pinch of kosher salt
Combine the sugar and water in a small saucepan. Bring this to a boil over medium heat, swirling the pan but NOT stirring, to dissolve the sugar. Increase the heat to high and cook until the sugar becomes syrupy and reaches a temperature of 245°F. The mixture will be thick with large bubbles.
While the syrup is cooking, combine the cornstarch and salt with 1/4 cup of water. Stir this well to dissolve the cornstarch. In a separate bowl, mix the grapefruit and pomegranate juices.
Remove the syrup from the heat and stir in the cornstarch mixture. Cook the mixture on low for 1 minute or so, until it becomes translucent and thick. Add the grapefruit/pomegranate juice to the cornstarch mixture in the pan and whisk until smooth. Transfer to a storage container and chill in the refrigerator until completely chilled. Churn the mixture in your ice cream maker according to manufacturer’s instructions. Serve immediately for a soft sorbet or freeze until hard. Allow the sorbet to sit at room temperature for 15 minutes before serving if frozen.
Inspired by and adapted from Scoop.