How To Make Blueberry Pomegranate Sorbet

If there’s one thing we look forward to every single time summer rolls around-it’s fresh berries. In the Midwest, you don’t have to go far before you find yourself at a blueberry farm-picking handfuls at a time. We like to stock up and make them into jams, jellies, pies and our favorite frozen treat, sorbet. Take this pomegranate and blueberry version, for instance. A couple basic ingredients, a little bit of work and a freezer get you a delicious homemade sorbet that’s yours to enjoy for months. Top yours with more fresh berries and pomegranate seeds, dark chocolate chips, coconut or honey for a true summer dessert. Learn to make it with our online pastry courses instructor in this tutorial video.

Blueberry Pomegranate Sorbet

2 cups blueberries
¾ cup pomegranate juice
¾ cup sugar
1 cup water
3 cups broken chocolate cookies
4 or 5 dried figs

1. Blend blueberries, pomegranate juice and sugar. Add the water and blend well. Strain if desired and chill. Churn in an ice cream machine. The sorbet mixture can also be blended by hand whisking when ¾ of the way frozen to add some air and then freeze the rest of the way or blend the frozen sorbet in a food processor and freeze again.
2. Make the base for the sorbet by blending the chocolate cookies with the dried figs until a crumbly texture. Pat the crumbs into the bottom of a mold or pan to make the crust and add the sorbet mixture. Freeze for 4 hours, unmold and serve garnished with fresh fruit.

Edible flowers, fresh fruit and whipped cream make great garnishes for this sorbet.

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