Ingredients and Weight:
- Pomegranate seeds: 4 cups (32 oz)
- Sugar: 1 cup (8 oz)
- Water: 1 cup (8 oz)
- Lemon juice: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
Preparation Time:
15 minutes
Cooking Time:
2 hours
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
- Reduce heat and simmer for 5 minutes, or until the syrup has thickened slightly. Remove from heat and stir in the lemon juice, vanilla extract, and salt.
- Transfer the syrup to a blender and add the pomegranate seeds. Blend until smooth.
- Pour the mixture into a 13x9-inch baking dish and freeze for at least 2 hours, or until frozen solid.
- Use a fork to scrape the frozen mixture into a bowl and beat until light and fluffy.
- Return the sorbet to the baking dish and freeze for another hour before serving.
Nutritional Information (per serving):
- Calories: 150
- Fat: 0g
- Carbohydrates: 35g
- Protein: 2g
Dish Characteristics:
- Sweet and tangy flavor
- Refreshing and cooling
- Vibrant red color
- Perfect for summer gatherings
User Comments:
- "This sorbet is amazing! It's so refreshing and flavorful."
- "I love the combination of pomegranate and lemon."
- "This is the perfect dessert for a hot summer day."
- "It's easy to make and tastes like it came from a restaurant."
- "I've made this sorbet several times now, and it's always a hit."
Special Precautions and Tips:
- To avoid crystallization, make sure the sugar is completely dissolved before removing the syrup from the heat.
- If you don't have a blender, you can use a food processor instead.
- For a smoother sorbet, strain the mixture through a fine-mesh sieve before freezing.
- Serve the sorbet immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
