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–+ servings
Cherry Pomegranate Sorbet - Andrea Meyers
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Cherry Pomegranate Sorbet

Makes about 1 quart/liter.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword cherries, frozen desserts, pomegranate, summer
Prep Time 15 minutes
Cook Time 15 minutes
Refrigerating & Freezing 10 hours
Total Time 10 hours 30 minutes
Servings 8
Calories 111kcal
Author Andrea

Equipment

  • blender
  • small saucepan
  • 2 quart glass or plastic bowl
  • ice cream maker
  • plastic freezer container with lid

Ingredients

  • ½ cup granulated sugar
  • ½ cup water
  • 16 ounces black cherries fresh or thawed from frozen, pits removed
  • 2 cups POM Wonderful pomegranate juice
  • 1 lemon zest
US Customary - Metric

Instructions

  • In the saucepan combine the sugar and water. Cook over medium heat until completely dissolved. Let cool for 15 minutes.
  • In the blender, purée the cherries, pomegranate juice, and lemon zest with the syrup until very smooth. Pour into the bowl. Cover and refrigerate until chilled, at least 4 hours or overnight.
  • Churn in an ice cream freezer according to the manufacturer's directions. Transfer the churned sorbet to the plastic container. Press a layer of plastic wrap against the sorbet and seal the lid on top. Freeze until fully hardened, at least 6 hours.

Nutrition

Calories: 111kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 231mg | Fiber: 1g | Sugar: 25g | Vitamin A: 727IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg