Pomegranate sorbet with long pepper

Ingredients for 6 servings:

• 3 pomegranates
• 200 ml water
• 200 g sugar or up to 50% of it invert sugar, then the sorbet will be creamier
• e.g. Grenadine
• e.g. lemon juice
• n. B. long pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

as an aperitif, as a break in a menu or as a dessert

Juice the pomegranates. To do this, roll the fruit back and forth in all directions with the palm of your hand on a firm surface, applying moderate pressure. You will practically feel and hear the seeds bursting inside. Now hold the fruit over a bowl and pierce the lowest point with a fork (careful, the juice will spurt out under pressure!). Squeeze the fruit completely and pass the juice through a fine sieve. You will get about 100 ml of juice per pomegranate. Make a sugar syrup from the water and sugar and bring to a boil. You can replace up to 50% of the sugar with invert sugar, which will make the sorbet creamier. Add the pomegranate juice and bring to a boil briefly. Remove from the heat. Adjust the acidity or sweetness to your liking with grenadine and lemon juice. Cut the long peppercorns into pieces and grate or use a mortar and pestle to mix them in. Be careful, there’s a fine line between “it could have done with a little more” and “oops, that was too much”… it’s better to go slowly! The aftertaste should have a pleasantly light spiciness. Allow the liquid to cool completely, then strain it through a sieve. Freeze in an ice cream maker, or pour it into a shallow bowl and freeze thoroughly in the freezer, stirring frequently. Remove from the freezer about 10 minutes before serving, stir thoroughly, and serve. This quantity makes about 10-12 small glasses or about 6 larger portions.