Recipes
Featured Recipe
Pomegranate Sorbet
2 cups water
1 cup sugar
2 cups pomegranate juice
¼ cup lemon juice
1 pomegranate for garnish
In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove syrup from heat and cool to room temperature.
In bowl, combine syrup and both the pomegranate and lemon juices.
Chill the mixture thoroughly at least 3 hours, then freeze it in your ice cream machine according to the manufacturer’s instructions.
Garnish with fresh pomegranate arils.
*Tip: How to peel a pomegranate.
Cut the crown off of your pomegranate and score the skin from top to bottom around the pomegranate, just as you would for an orange to make it easy to peel.
Dunk the scored pomegranate in a large bowl of water and use your fingers to separate the arils (seeds) from the red skin and white membrane that surround the arils. The arils will sink to the bottom.
Strain the arils and you are ready to enjoy!
