Pomegranate-mint sorbet
Votes: 1
Time: 55 min.
Complexity: easily
Quantity: 1 l.
Complexity: easily
Quantity: 1 l.
If you have an ice cream maker, you can regularly make healthy and natural sorbets or ice cream, experimenting with different flavors. One interesting combination is pomegranate and mint. The sorbet is made with 100% pomegranate juice, orange juice, and mint syrup. The taste is very invigorating and refreshing, with a well-balanced sweetness. And mini dark chocolate chips, mixed into the sorbet during the freezing process, add even more flavor and texture to the dessert. The mint syrup can be made in advance and used in other desserts as well; it has a very rich flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sorbet
- 1 cup mint syrup, see recipe below
- 2 tbsp. 100% pomegranate juice
- 1 cup orange juice
- 0.5 tbsp. dark chocolate in mini granules
- Sprigs of fresh mint, for serving
Mint syrup
- 1 cup of sugar
- 0.5 cups of water
- 1 cup fresh mint leaves
- Special equipment: freezer
We recommend
Recipes with similar ingredients: pomegranate juice, Orange juice, dark chocolate, chocolate chips (granules), mint, sugar
Cooking the dish according to the recipe:
- In a glass pitcher, combine the mint syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture into an ice cream maker and freeze according to the manufacturer's instructions. Add the chocolate chips 10 minutes before the end of the process.
- Divide the sorbet among the bowls and garnish with fresh mint sprigs.
Mint syrup
In a small saucepan, combine the sugar, water, and mint leaves and heat over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring, until the sugar is completely dissolved. Remove from heat and let the syrup cool for 20 minutes. Strain before using.
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