Sorbets are a perfect summer treat and a great way to cleanse your palate after a strong course. Sorbets are not difficult to make but do add a certain je ne sais quoi to a meal and they show you have gone to that little bit of extra effort. Pomegranates are fabulous to use in sorbets and are seasonal at the moment, so much easier and cheaper to purchase than at other times of the year. This recipe will impress your guests and quickly and easily add something extra to a meal, so the return invites coming flying through your door.
Serving size 4
- 200 grams caster sugar
- ½ cinnamon stick
- 1 tablespoon pomegranate molasses
- Juice of about 6 pomegranates, or 600 ml pomegranate juice, plus extra pomegranate seeds to decorate
- 2 large free-range egg whites
- Combine the sugar, cinnamon, molasses and 100 milliters water in a small pan and heat gently until the sugar has dissolved. Cool completely, then combine with the pomegranate juice and taste.
- Beat the egg whites to soft peaks in a bowl, then fold into the sorbet mix. Either churn in an ice cream maker or freeze for two hours in a metal bowl, beating the edges of the sorbet every 30 minutes until it is firm but has a lovely smooth, mousse-like texture.
- Layer the pomegranate seeds and sorbet in dessert glasses or bowls.