Pomegranate Mint Sorbet
1 cup Mint Simple Syrup, recipe follows
2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
1 cup orange juice
Fresh mint sprigs, for garnish
1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves
In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions.
Spoon the sorbet into a freezer-safe container and freeze for several hours.
When ready to serve, scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
Mint Simple Syrup
In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
Yield: 1 cup
Recipe adapted from Giada De Laurentiis
Limoncello Sorbet
1 1/2 cups (12 oz./375 g) sugar
Finely grated zest of 2 lemons
1/2 cup (4 fl. oz./125 ml) fresh lemon juice
Pinch of salt
1/2 cup (4 fl. oz./125 ml) limoncello
In a saucepan, combine the sugar and 2 cups (16 fl. oz./500 ml) water. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is completely dissolved and a syrup has formed, about 5 minutes. Let the syrup cool to room temperature.
Pour the syrup into a bowl and stir in the lemon zest and juice, salt and limoncello. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
Pour the cold lemon mixture into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Optional Lemon Bowls
Using a paring knife, trim off about 3/4 inch (2 cm) from the stem end of 8 lemons. You need an opening about 1 1/4 inches (3 cm) in diameter. Using a teaspoon, hollow out the flesh and membranes from each lemon, capturing the juice in the bowl. Put the removed lemon flesh in a fine-mesh sieve and press against it with the back of a spoon to extract the juice. Use the juice for making the sorbet or reserve for another use.
Trim a thin slice from the bottom end of each lemon so it will stand upright.
Line a baking sheet with parchment or waxed paper, transfer the hollowed-out lemons to the baking sheet and freeze until cold, at least 20 minutes. Fill each chilled lemon bowl with about 1/2 cup (4 fl. oz./125 ml) of the sorbet, mounding it on top and pressing firmly with a teaspoon. The filled bowls will keep in the freezer for up to 1 day. Makes about 1 quart (1 l).
Recipe from Williams-Sonoma
