Pomegranate Squeezed Juice & Sweet Basil Sorbet
I bet you didn’t know just how simple and easy it is to make sorbet at home! Well, you will be enjoying this delightful wholesome treat all summer long because this Pomegranate Squeezed Juice & Sweet Basil Sorbet is a breeze. You can infuse most any juice base with tender herbs, then add lemon or lime for an extra bright pop of flavor. Pomegranate season is over, but now but you can enjoy that beautiful winter fruit all summer long thanks to pomegranate Squeezed Juice. There is nothing artificial here, either – only pure, delicious pomegranate.
Makes 1 quart
Prep time 30 minutes
Spin time 30 minutes
Inactive freezer time 2+ hours
Ingredients
3 cups pomegranate Squeezed Juice
1 cup sugar
1 lemon, juiced (1/4-1/3 cup)
2 tablespoons honey
3-4 large sweet basil leaves, thinly sliced
Method
- Freeze the ice cream maker bowl at least 24 hours before you plan on making the sorbet.
- Pour the pomegranate Squeezed Juice, sugar, lemon juice, honey, and sweet basil into a large bowl.
- Stir until the sugar dissolves, just a few minutes. Allow the basil to steep in the mixture about 30 minutes.
- Pour the mixture through a sieve to remove the basil. Or skip this step if you don’t mind an herbaceous bite.
- Pour the mixture into the ice cream spinner/maker and turn it on. It’ll take around 30 minutes for it to fully freeze.
- Place the soft sorbet into a small container and freeze further at least 2 hours. Scoop, serve, and enjoy!
