Recipe Inspiration: Pomegranate Rosemary Sorbet

By Anna McCoy On Monday, November 12 th, 2012 · no Comments · In Recipes

November is National Pomegranate Month! Enjoy this delicious Pomegranate-Rosemary Sorbet Recipe!

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3/4 cup sugar
1/2 cup water
3 cups pure pomegranate juice or 1 cup of concentrate
1 teaspoon freshly chopped rosemary
1 tablespoon of Australian candied ginger, puree

 

 

 

Combine rosemary, sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat, strain and cool completely.
Whisk in pomegranate juice and candied ginger. Transfer mixture to ice cream maker and process according to manufacturer’s instructions.
Freeze sorbet in covered container until firm. Scoop sorbet into wineglasses. Garnish with pomegranate seeds and serve.
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