What tastes better on a hot summer's day than a frozen treat? This Easy Pomegranate Sorbet is so quick and easy to make, and "checks all the boxes." It's vegan, gluten free, all natural, and delicious! Just a few ingredients - pomegranate juice, orange juice, triple sec, and corn syrup - an ice cream freezer, and a few minutes of active time are all you need!
👩🏻🍳 How to Make the Best Sorbet
The Science of the Best Sorbet has been a "go to" resource for me since I started creating sorbet recipes like this red wine and plum sorbet and this raspberry chocolate sorbet. Making sorbet is easy, but getting it right can be more challenging. The lack of fat and eggs make it a little less forgiving than ice cream.
Sorbet is usually made with fruit, and is typically dairy and fat free. My avocado and cherimoya "ice cream" and my coconut avocado sorbet are the exception rather than the rule. The avocado, of course, is high fat, and it provides the creamy mouthfeel of ice cream.
The type of fruit matters. Fruits with lots of fiber and pectin like strawberries, mangoes, and peaches are high viscosity and full of body, and make for a creamy mouthfeel on their own. The pectin and fiber act like thickeners and reduce ice crystals. On the other hand, citrus, watermelon, and pomegranates are watery and lack body. They pose more of a challenge in achieving a good texture.
Sugar doesn't just sweeten the sorbet, it provides the structure of the sorbet, so the choice of sweetener is very important. Many sorbet recipes call for simple syrup, but that introduces water to the mixture, and results in ice crystals as it freezes.
After years of experimenting (and a few flops), I discovered that non-high-fructose corn syrup (aka Karo) works really well with citrus, melons, and pomegranate juice. It's viscous, and only ⅓ as sweet as table sugar. That means you can add more body without over-sweetening your sorbet!
Lastly, I have to put in a plug for adding a little alcohol to the sorbet mixture. It lowers the freezing point, making it more scoopable, and it reduces ice crystals. The trade off, though, is that it melts more quickly and may re-freeze harder than if omitted. It's important to use just enough alcohol in the sorbet mixture.
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- pomegranate juice - You're welcome to use freshly squeezed pomegranate juice, but I am fine with using Pom 100% pomegranate juice (or similar). Make sure it's 100% juice!
- fresh orange juice and zest - Any variety will do.
- corn syrup - Look for the bottle of Karo or a store brand corn syrup.
- orange liqueur - I keep triple sec on hand for margaritas and savory recipes.
- Make the sorbet mixture - Add the pomegranate juice, zest and juice of one orange, the orange liqueur, and the corn syrup to a mixing bowl. Whisk to combine. Chill thoroughly.
- Freeze the sorbet - Pour the well-chilled mix into your ice cream freezer, and follow the appliance instructions. My Cuisinart requires 20 to 30 minutes.
The best ingredients make the best sorbet. Choose 100% pomegranate juice, a beautiful, fresh orange, and a drinkable orange liqueur.
The alcohol (orange liqueur) lowers the freezing point, and makes the sorbet more scoopable. The alcohol by volume (ABV) is negligable. Of course you can omit it.
Sorbet mixture should be very cold (but not frozen) before pouring it into the freezer. If you're in a hurry, place the mixture in the freezer to chill it, but DO NOT FREEZE it! I start with cold pomegranate juice and orange liqueur, and that helps!
Garnish your pomegranate sorbet with pomegranate arils and a slice of fresh orange to "kick it up a notch."
Does the sorbet store well in the freezer?
Sorbet is always best served right after freezing it. However, if stored in a proper ice cream container, and not allowed to melt, it will do better. Re-frozen sorbet tends to freeze harder.
Can I substitute simple syrup?
The short answer is "no." Simple syrup contains water, and sugar is sweeter than corn syrup. It will throw off the texture (ice crystal) and the sweetness of the sorbet.
🧂 Useful Stuff
Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊
- double-walled ice cream storage containers
- Cuisinart Ice Cream Freezer with freezer bowl
- Balci stainless steel ice cream scoop
- Cuisinart compressor ice cream freezer
It's mid-August in south Texas, and this easy pomegranate sorbet recipe is calling my name! I hope my ice cream freezer canister is frozen... 2022 update: I got a compressor style freezer, and now I don't have to worry about the freezer bowl! Yay!
Easy Pomegranate Sorbet
- 4 cups 100% pomegranate juice
- 1 medium orange - juice and zest
- 1 cup corn syrup
- 3 tablespoons orange liqueur
- Whisk all sorbet ingredients together in a mixing bowl. Chill thoroughly. I speed the process, and chill it in the freezer. Don't let it go too long!
- Freeze the sorbet according to the manufacturer's instructions on your freezer. If you start with well-chilled ingredients, it should require 20-30 minutes.
- Garnish as desired.
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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