Pomegranate Sorbet

Ingredients:

• 2 Tbsp water
• 1/4 tsp gelatine (or gelatin) powder
• 150 ml pomegranate juice, fresh or bottled
• 7 to 8 Tbsp caster sugar, or to taste
• a pinch salt
• 65 ml heavy cream

Method:

• Use a sauce pan, pour in water, sprinkle the gelatine powder over the top. Let sit for 8 to 10 mins. Turn on the heat and cook over low heat, for about 1 minute or two. Swirl the saucepan occasionally.
• When the gelatine looks not grainy, add pomegranate juice, sugar. Season with a pinch of salt. Stir well. Simmer until the sugar completely dissolved. Set aside.
• Transfer the pomegranate mixture into a bowl, chill in a fridge. Stir in the cream. Follow the manufacturer's instructions, blend the mixture in an ice-cream maker until soft and fluffy. Then freeze until firm. Done.

Note:

• If not using ice-cream maker, you might like to whisk the mixture with a blender, then freeze until firm. Yet, don’t blend too long, lest too much air incorporated inside.

Read more: http://en.christinesrecipes.com/2011/08/pomegranate-sorbet.html#ixzz2ACYSNxWZ

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