Rants and Ramblings: random commentary about culture, media, politics, technology and whatnot.

pom sorbet

I’ve been on a bit of a pomegranate kick these days. Back in December, I found a great pomegranate sorbet (with tart seeds mixed in) at The Dairy Godmother (formerly the Del Ray Dreamery). Around the same time, I came across a really yummy Pomegranate Cherry juice from Nantucket Nectars in the drink case while waiting for my takeout order at Delhi Dhaba. And then last Saturday, when Rob and I went to Clyde’s for a pre-Valentine’s dinner, I indulged in an impressively tasty pomegranate martini from the cocktail menu.

Today, I felt inspired to attempt some homemade pom sorbet. I needed an excuse anyway for an afternoon walk, so I headed out to the Giant to pick up the necessary ingredients. (Side note: A pox on inconsiderate folks who don’t bother to shovel/salt their sidewalks. Walking down Washington Boulevard was downright hazardous.)

The Recipe:

Ingredients:

• 3 cups pomegranate juice
• 3/4 cup sugar
• Juice of ½ a lime

Directions:

1. In a small saucepan, heat the pomegranate juice over low heat.
   [While I did this, I gave my friend Danielle a call. Her reaction, when I told her what I was up to: “You’re not going all Martha Stewart on me, are you?”]
2. Add the sugar to the pomegranate juice, stirring until completely dissolved.
3. Put the mixture in the refrigerator until cooled.
4. Add the lime juice and mix well.
5. Pour the mixture into your ice cream maker and let it do its thing.

Makes about 1 quart.

(Source: The Ultimate Ice Cream Book.)

I was fairly pleased with the results. It had a sour bite to it at first, but otherwise, it wasn’t too bad.