Thursday, January 13, 2011

i try making pomegranate and raspberry sorbet

So, I bought some pomegranates the other day...Not entirely sure why. I don't use them that often because they are fiddely and stain your clothes like no-one's business. They sat on my kitchen bench for a while and I wasn't really sure what to do about them. With the temperature hovering in the mid-thirties I decided on sorbet.


4 pomegranates
400g frozen raspberries
1 cup warm water
1/2 cup sugar
2 eggwhites, lightly whisked

Place sugar and water in a saucepan over a medium heat. Cook stirring for 5 minutes. Simmer gently, without stirring, for 10 minutes. Transfer to a bowl and cool completely.
Blend up the raspberries in a food processor until they are smooth. You can pass them through a sieve but I don't bother. Halve pomegranates and juice as you would a lemon. You only want the seeds and the juice. Pull out remaining seeds with your fingers. They will come away from the skin very easily. Push seeds and juice through a sieve (use a spoon or your fingers to ensure you get maximum juice off the seeds).
Combine raspberries, sugar water and pomegranate juice. Place in a 30cm x 20cm baking tray. Freeze for 1-2 hours till partially frozen.
Place mixture in a food processor with egg whites. Blend until slushy but not frozen. Put in a plastic container and freeze until set (2-3 hours or overnight).

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