Description
This No Churn Pomegranate Sorbet is a refreshing, naturally tangy dessert that requires no ice cream maker. Made with pomegranate juice, sugar, and a touch of citric acid, this sorbet has a light and fluffy texture thanks to a simple gelatine and blender technique. Perfect for summer or any time you want a healthy, fruity treat that freezes easily and delights with vibrant color and flavor.
Ingredients
Gelatine Mixture
- 2 tsp powdered gelatine
- 100 ml cold water
Sugar Syrup
- 200 g sugar
- 150 ml water
Main Ingredients
- 800 ml unsweetened pomegranate juice
- ½-1 tsp citric acid (to taste)
Instructions
- Bloom Gelatine: Pour 100 ml of cold water into a small bowl and sprinkle the gelatine powder over it. Leave it to swell for several minutes until fully bloomed.
- Prepare Sugar Syrup: In a medium saucepan, heat 150 ml of water with the sugar, stirring continuously until dissolved. Bring the mixture to a boil, allowing it to boil gently for 10 minutes before removing from heat.
- Add Gelatine: Whisk the bloomed gelatine mixture into the hot sugar syrup until fully combined. Set aside and allow to cool for 10 minutes.
- Prepare Dish: Line a shallow 1-litre capacity dish with clingfilm to facilitate easy removal of the sorbet later.
- Add Juice: Once the syrup has cooled, whisk in the unsweetened pomegranate juice and add citric acid starting with ½ tsp, adjusting to taste. Keep in mind that freezing will mellow flavors.
- Freeze: Pour the mixture into the prepared dish and freeze for 4–6 hours until it is quite firm.
- Soften and Cut: At least 2 hours before serving, remove the sorbet from the freezer and allow it to soften for about 5 minutes. Cut into chunks.
- Blend: Process the chunks on high speed in a food processor or blender until the mixture becomes light and fluffy. If it does not break up quickly and become pale pink, allow it to rest for 5 minutes and try blending again.
- Refreeze: Quickly transfer the whipped sorbet into a lidded container, such as a repurposed ice cream tub, and return to the freezer until ready to serve.
Notes
- Citric acid adds brightness; adjust according to taste preference.
- Do not overblend as the sorbet can melt; if blending stalls, pause and try again after a short rest.
- Using clingfilm makes it easier to lift the frozen sorbet out for blending.
- Repurposed ice cream containers work great for storing leftover sorbet.
- This recipe contains gelatine and is therefore not suitable for vegetarians or vegans.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: International
