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persian pomegranate sorbet
makes approximately 1 litre

400g strained fresh pomegranate juice – this of course depends on the ripeness and size of the pomegranates
250g caster sugar
250g water
80g strained lemon juice
2–4g depending on strength, rose water
100g unsalted pistachio meat, blanched and peeled and then dried a little in a very slow oven

Method
Break the pomegranates open over the bowl and remove the seeds, discarding any pith and skin. Press the seeds in the potato/citrus press to extract the juice and strain the juice into the measuring jug until you have the required 400g. Place the seeds into the saucepan, add the 250g caster sugar and 250g water. Put the saucepan on medium heat, stirring jug long enough to lift the sugar from the bottom and bring up to the boil. Boil for 1 minute, remove from the heat and allow to cool. Strain off the seeds and measure 480g of the syrup into the pomegranate juice. Add the lemon juice and rose water and chill completely.
Put the pistachios into the bowl and cover them with boiling water. When the water is cool enough remove the outer skins from the pistachios so that you only have the bright green flesh.

Pre chill the ice cream churn for 15 minutes
Churn the sorbet, adding the pistachios when the sorbet is well churned and ready to come out of the churning bowl.

tip no ice cream machine but you do have a Thermomix or MyCook. Thoroughly freeze the sorbet base (without the pistachios) and then just before serving roughly chop it and blitz. You get a very good texture not unlike the traditional ice creams sold in the Middle East.


tips & ideas

extracting the juice is easy with a potato press. Just remove all of the seeds and discard any pith and then press out the juice. Freeze or reduce with equal weights of sugar and quality white wine vinegar and reduce to a good syrup consistency.

to keep the seeds just remove them and layer them between sheets of Freezer–go–Between and then it’s easy to use them as you need them.