If you’re ever in need of a crazy easy dessert, this Pomegranate Lime Sorbet is most certainly a contender. The recipe was adapted from the November 2015 issue of Bon Appétit. In the magazine, they used the sorbet to make parfaits with labneh (a Lebanese strained yogurt – similar to greek style), pistachios and a drizzle of honey. As we were using the sorbet as a palate cleanser of sort for our recent dinner party, we chose to serve it simply in Meyer lemon halves, sprinkled with a dusting of lime zest.
The sorbet is tart, just a little sweet, and beautiful in its striking color. It takes no more than 5 minutes to mix together and then an ice cream maker does all the work. If you don’t have an ice cream maker (I use this one), you can just freeze it for a day and use a fork to scrape it into a granita style mixture. It won’t be as smooth, but it tastes just as great. You can make it up to two weeks in advance, though I doubt it will last that long! The recipe as written makes a more tart version, but can be easily adapted with additional sugar or some honey to sweeten it up a little if that is your preference.
- 3 cups pomegranate juice
- ½ cup sugar
- ½ cup fresh lime juice
- In a large non-reactive bowl, combine the juices and sugar.
- Whisk to dissolve the sugar (I find 10-15 seconds in the microwave speeds this process up).
- Pour the mixture into your ice cream maker and process according to your machine's instructions.
- Place in an airtight container and freeze until solid, at least 2 hours but up to two weeks.
Sorbet is one of my favorite indulgences. It’s easy to make with whatever fruit is in season (or that you have in the freezer!). Here are a few more sorbet recipes we love: