Pomegranate Blueberry Sorbet

I recently got an ice cream maker and I am LOVING it. I’ve made two batches of ice cream so far, both of which were amazing. My mom requested that next I try something a little lighter, so I decided to go for this recipe for sorbet. The ice cream maker I use is the Cuisinart ICE-21. It’s SO easy to use – just keep the bowl in the freezer all the time, and you can make ice cream in twenty minutes! I got mine on Amazon, but they’re actually on sale at Sur la Table right now. They also have them at Crate & Barrel. (My mom and I went shopping on Tuesday… hah.)

Original recipe can be found here.

Ingredients:
3/4 C sugar
1 C water
1 bottle (16 oz) POM Wonderful Pomegranate Blueberry juice
2 teaspoons vodka (AWW YEAH) – optional***
Mint leaves, fresh blueberries, etc. for garnish – optional

Special Tools:
Ice cream maker

Instructions:
1.
 Dissolve sugar in water in a small saucepan over medium to high heat until the sugar is dissolved. It will start thick, cloudy, and white – you’ll know it’s done when it’s clear and/or you can see the gross bottom of your saucepan, like me.

2. Add pomegranate juice, stir to combine, and remove from heat. Let the mixture cool to room temperature, and make room in your fridge while waiting.

3.  Put the saucepan into the fridge to cool even more.
4. Pour pomegranate mixture into your ice cream maker and mix. Be mesmerized by the turning – I know I always am.

5. Once the sorbet looks pretty frozen, add the vodka, if using. Don’t add it before, as it may impede the freezing process.
6. EAT TO YOUR HEART’S CONTENT. Freeze the leftovers.

Notes:
It didn’t freeze that well. What started happening was that all the sorbet was sticking to the mixer and not rotating/mixing. That’s sort of the sign that it’s done, but this didn’t really look done. You can see in the picture, it’s pretty liquidy. I ate a little bit, and it was REALLY good (okay maybe I could reduce the sugar a little bit, maybe even add some frozen blueberry puree for good measure), and froze the rest. Hopefully it will be like when I make ice cream: a little too runny straight from the ice cream maker, but perfect after it’s been in the freezer for a couple hours. I’ll keep you updated.

***The vodka is used to prevent the sorbet from over-freezing, especially if you have leftovers. See, when you have leftover sorbet, your options are either leave it out until it melts into really really sweet juice or throw it in the freezer, where it may or may not turn into a big pomegranate-flavored ice cube. The vodka can help prevent the ice cube situation.

Update:
Freezing it definitely did the trick! I just had a scoop and it was absolutely delicious with the perfect texture.

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