Mixed Berry Pomegranate Sorbet
Mixed Berry Pomegranate Sorbet is packed with raspberries, blueberries, and pomegranate juice to make one vibrant, flavorful sorbet. This is one flavor combination that you can’t live without. 🙂
I have to confess that this sorbet was not planned. I purchased an ice cream maker back in January and planned a strawberry version, then a salted caramel version, and they never happened. Last week my son got the flu pretty bad, so I stayed home from school. He was a bit feverish and he asked for a popsicle. I would’ve been happy to go and buy him a box of popsicles, but I was a big disheveled mess, still in my sweat pants, and I can’t go out like that. What’s a mother to do? Make sorbet, that’s what. 🙂
I made a sorbet at school recently, so I sort of knew what I was doing. I had a bag of frozen raspberries, less than a cup of fresh blueberries, and a small bottle of POM pomegranate juice. That combination sounded heavenly to me, and was it EVER.
I would normally never choose sorbet over ice cream, however, this sorbet stuff is growing on me. If you get the right one, it will be fruity and smooth, and when it melts, it’s like a thick fruit syrup. That’s just the way this mixed berry pomegranate sorbet is, plus the color is so inviting that you just want to dive in, don’t you? 🙂 My only regret in making this is that it would’ve been quicker to go to the store to get popsicles for my son rather then make him wait for homemade sorbet to happen. He loves sorbet, and he went so far as to say it was “amazing”. It was certainly better than a store bought popsicle any day of the week. 😉
- 1½ cups granulated sugar
- ¾ cup water plus 2 tablespoons, divided
- 3 cups frozen raspberries
- ¾ cup fresh or frozen blueberries (I used fresh)
- 1 teaspoon lemon zest
- 1 cup pomegranate juice (I used POM)
- pinch salt
- Place the sugar and ¾ cup of water in a medium saucepan. Cook over medium low heat until the sugar has dissolved. This is your simple syrup. Place in a medium mixing bowl and set aside.
- In the same saucepan, add the raspberries, blueberries, 2 tablespoons of water and the lemon zest and cook over medium low heat until softened, about 3-5 minutes. Place the fruit mixture into the bowl of a food processor or blender and puree until smooth. Place the pureed fruit mixture into the bowl with the simple syrup. Add the pomegranate juice and pinch of salt, and stir until combined. Let the mixture cool, then place into the refrigerator until completely cold, about 30 minutes.
- Once the mixture is cold, pour the mixture into your ice cream maker and freeze according to the manufacturer's instructions. Freeze completely, up to 3 hours or overnight. Enjoy!