• Cook with Love and Kosher Salt

     

pomegranate grapefruit sorbet

Refreshingly cool.  The first bite is pomegranate, lemon and a little lime; the aftertaste is grapefruit.  YUM.  I love this.  I grew up eating tons of pomegranates and tons of grapefruit – so together in this light dessert, well…happiness!  Greg and Andy liked this a lot too.  Sadly, Rob is not a grapefruit guy – so he liked it until the aftertaste.  Oh well.  I didn’t really share this because I’m kind of hoarding it.  However, if I had a dinner party coming up I’d make meringue shells and pop these in for a pretty, tasty summer sweet.  Alternatively, a half ounce of vodka might be super on this sorbet in a little dish with fresh pomegranate seeds and grapefruit segments. I’m having neither so I’ll just eat plain (although the vodka sounds good this second…hmmm maybe later!)  The POM people were kind enough to send me a case of their juice – which was such a treat both mentally (nice that they like my blog) and physically (well, it is good!)  Last year I made pomegranate sorbet but without grapefruit or citrus notes and that too was good with just juice and a simple syrup.  You can try that if you’re not in love with the added grapefruit.  It was back to Sally Sampson for this recipe – I loved her Recipe of the Week-Cookies, so I purchased her Ice Cream of the Week book which is filled with a lot of awesome looking frozen treats.  Many more to come…Enjoy!

pomegranate grapefruit sorbet (adapted from Recipe of the Week-Ice Cream by Sally Sampson):

3 cups pomegranate juice
1 cup freshly squeezed grapefruit juice (don’t bother if using from a carton), strained
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon lime juice
pinch kosher salt

Mix together the pomegranate juice, grapefruit juice , sugar, lemon, and lime juice.

Heat until sugar has melted.  You do not need to boil.

Refrigerate until cold – several hours or overnight.

Season with a pinch (or 2) of kosher salt  – taste it.

Run in your ice cream machine.

Enjoy!

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