John Myers
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Pomegranate Sorbet
The perfect pomegranate sorbet recipe with a picture and simple step-by-step instructions.
additional topping
- 250 g Mixed berries (frozen or fresh)
- 3 tablespoon Caramel syrup
- 3 tablespoon Mint Jelly
- 3 Branches Lemon mint
- Peppermint liqueur
It’s all FIX
- Puree the pomegranate syrup with the remaining ingredients and foam well. Cut the lemon mint leaves very finely (you can hex them too). Now put the mixture and the mint leaves in the ice cream maker or in the freezer.
- My variant is made in the ice cream machine. Stirred until velvety for about 30-45 minutes (depending on the machine).
- Take the sorbet out of the machine and serve. For the adult version, a peppermint liqueur is poured over as a finish.
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