Pomegranate Ginger Sorbet
This pomegranate sorbet is refreshingly light, with just the right amount of tartness! It is made extra special with the addition of fresh ginger and St.Germain elderflower liqueur. The ginger adds a small zing to each spoonful and the liqueur adds a slightly floral note.
Ingredients
- 1 cup (200 g) granulated sugar
- ½ cup (120 mL) water
- 1 tablespoon roughly chopped fresh ginger
- 2 cups (480 mL) 100% pomegranate juice I recommend POM brand
- ¼ cup (60 mL) St. Germain liqueur optional, but highly recommended
Garnish:
- fresh pomegranate arils optional
Instructions
- Combine the sugar, water, and ginger in a small saucepan. Bring to a boil, reduce heat and simmer, whisking occasionally until sugar has fully dissolved. Transfer to a contain, cover, and allow to chill completely in the refrigerator. This will take at least 20 to 30 minutes, or longer.
- Once the simple syrup has chilled, strain the syrup through a fine-meshed sieve set over a large mixing bowl. Discard the ginger chunks. Add the pomegranate juice and St. Germain liqueur to the bowl with the syrup. Whisk together well.
- Churn the mixture in an ice-cream maker according to manufacturer instructions. The sorbet is ready when it resembles the texture of a thick slushy.
- Transfer the sorbet to an airtight container, cover the surface with plastic wrap, and freeze for an additional 4 to 6 hours or ideally overnight. Serve and garnish with fresh pomegranate arils.
Serving: 1serving, Calories: 176kcal, Carbohydrates: 44g, Sodium: 49mg, Sugar: 43g