Pomegranate Sorbet

Not too long ago, I made some mango sorbet for the kids. Granted, I knew they loved my homemade ice cream recipes, but some times you just need to test their flavor palettes and offer something new, especially when it comes to trying new fruit flavors.

Homemade Sorbet Pomegranate Sorbet Recipe

I’m sure I was the same way as my kids. You would eat a strawberry flavored piece of candy, but would not dare eat a fresh, cut up strawberry. Same goes with mango, hence the sorbet, and now I created a pomegranate and blueberry sorbet. I knew that when I stocked up on the delicious juice that my kids probably would not even want to consider the juice (I love it), so instead, I decided to use a couple of cups of this vitamin enriched juice and throw it into my ice cream maker.

Let’s just say, I hear this quiet frequently from my daughter; “can I have some of that purple stuff you made?”. This sorbet, as the mango sorbet, is so simple to make, and is a perfect balance of sweet and tart. Let’s get started.


  • 1 cup of sugar
  • 1 cup of water
  • 2 cups of pomegranate blueberry juice, or just pomegranate
  • 1/4 cup of light corn syrup
  • 2 tbsp lemon juice

Remember, I use an ice cream maker on this one. The maker itself is made by Cuisinart and has been a blessing in my house. But in order to use the ice cream maker, you always need to make sure that the mixing bowl is frozen, which can take about 8 hours or longer. I always make sure I freeze the bowl the night before, then I am ready for making ice cream, or sorbet when needed.

Begin by making your simple syrup. This is simply done by adding your water and sugar to a sauce pan, bring it to a light bowl, dissolve all of the sugar, and set aside to let cool. Making simple syrup can be well in advance as well, and stored in the refrigerator. I took mine, once cooled, and added the lemon and pomegranate juice, making it nice and cold when I was ready to make the sorbet.

Get your ice cream maker together, and add in the simple syrup and juice mixture, along with the light corn syrup. Let it spin for about 25 minutes, or until your sorbet forms.

You can serve at this time, however I like to place the ice cream bowl back in the freezer for about 30 minutes to let it set up a little bit more.

Scoop and serve. The end result is a really refreshing bowl of sorbet, one that is light, fresh, and makes you feel pretty darn good after eating it. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Pomegranate Sorbet”

  1. Ok so I just bought a new ice cream maker and need to break it in. I’ll be making this next weekend. Looks sooo good!

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