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Pomegranate and ginger sorbet

message posted 12-Dec-08 13:20:13
Serves 6

5-6 big pomegranates
1 piece of peeled fresh ginger, about the size of a 2 coin, but twice as thick
3 tbsp lemon juice
150g caster sugar

Cut the fruit into quarters and scrape the seeds into a sieve over a bowl (avoid the pith as it will make the sorbet woody and bitter). Start by pressing the seeds with a large metal spoon or ladle to extract the juice. When that is no longer productive, squeeze the seeds firmly and repeatedly with your hands. The idea is to get 500ml of juice.

Chop the ginger and bash it up in a pestle and mortar with 1 tbsp of the lemon juice to release the flavour. Stir in the remaining lemon juice, then add the whole lot to the pomegranate juice. Finally, stir in the sugar until dissolved. Chill in the fridge for a couple of hours.

Strain the liquid into an ice-cream maker and churn until firm. Freeze for another couple of hours before serving, depending on your machine and how cold your freezer is. Alternatively, pour the mixture into a solid plastic container (you want the liquid to be about 4cm deep) and place in the coldest part of the freezer for 1 hours.

Remove and beat to a uniform slush with a hand-held beater or whisk. Return to the freezer, then beat again after another 1 hours. Repeat the process once more, then leave in the freezer for an hour to firm up completely. If it has frozen hard, put it in the fridge for 10 minutes or so before serving.

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