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.
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.