I know you’ve seen the recipes using POM wonderful popping up all over blogland. And again, I am always one to follow a crowd. Except, my recipe is the best. Just kidding, but I’m sure it’s in the top five.
After receiving my absolutely adorable jars of pomegranate juice, I immediately began searching the web. I know…I know..I have over 100 cookbooks, and still I head for the net. Kinda funny how that works.
When I saw the recipe for Pomegranate-Tangerine Sorbet on Epicurious, I knew I had a winner. Except that I didn’t have any tangerine juice, so I substituted orange juice. Close enough, right? This was so good and so refreshing. And think how good for you it is with all the lovely pomegranate juice and orange juice. I felt virtuous just eating it.
Adapted from Bon Appetit
6 servings (or less, if I am one of your guests)
3/4 cup sugar
1/2 cup water
2 cups pure pomegranate juice
1 cup orange juice
1 tablespoon finely grated orange peel
Combine the sugar and water in a medium saucepan and stir over medium heat until the sugar dissolves. Bring to a boil, then remove from the heat and cool completely. Whisk in the orange juice, pomegranate juice, and orange peel. Pour into your ice cream maker and process according to instructions.
Garnish with mint sprigs. (I did, isn’t it cute?)