An Inspired Cook

Wow, where does the time go? Memorial weekend is upon us which signals the beginning of summer grilling, festive salads and frozen treats. This weekend I’m smoking a whole chicken, roasting vegetables and topping it off with frozen sorbet for dessert. This sorbet is easily made with lemon juice, pomegranate juice and simple syrup, that’s it. It’s tart and refreshing but has a multitude of benefits. Lemon helps with immunity, aids in digestion and provides Vitamin C which reduces the risk of stroke and heart disease. And Pomegranate juice is high in antioxidants and nutrients that may help with inflammation and urinary health. Once you mix the juices with the simple syrup, pour it into an ice cream maker to freeze or pour into popsicle molds which are also fun to eat, just ask my husband!

I scored a bag of lemons in the bargain bin when I was grocery shopping. These lemons looked perfect with hardly a blemish on them. They were soft and juicy so it took only a few minutes to extract a cup of freshly squeezed juice.

You’ll need an 8 ounce bottle of Pomegranate juice, a cup of lemon juice and 1 1/2 cups of simple syrup. To make simple syrup I added 1 cup sugar to 1 cup of water in a heavy bottomed saucepan. Heat over medium heat and stir the pot until all of the sugar has dissolved. Cool completely before mixing with the juices.

Add the lemon juice and pomegranate juice to the cooled simple syrup.

Prepare your ice cream maker and freeze according to manufacturers directions. I have a Kitchenaid ice cream bowl that you keep in the freezer. When you’re ready to churn ice cream or freeze sorbet just attach it to the mixer. Pour the prepared mixture into the bowl while turning and it does the rest.

As it begins to freeze the mixture expands and turns slushy. When it’s ready, scoop the sorbet into a freezer safe bowl with a lid and place in the freezer for 4 hours or overnight.

I love the color and the taste will put a smile on your face!

Lemon Pomegranate Sorbet

1 cup Lemon Juice, approximately 4 – 5 lemons juiced
1 cup Pomegranate Juice
1 1/2 cups Simple Syrup

To make Simple Syrup: Heat a heavy bottomed saucepan over medium heat. Add 1 cup of sugar plus 1 cup of water and stir the pot as the sugar begins to dissolve. When the mixture begins to simmer, remove from heat and let cool. You should have 1 1/2 cups simple syrup. Refrigerate syrup, lemon juice and pomegranate juice to chill.

Pour the chilled lemon juice, pomegranate juice and simple syrup into a measuring bowl with a lip. Carefully pour the mixture into an ice cream freezer and freeze according to manufacturers instructions. Remove sorbet to a freezer safe bowl with a lid and freeze 4 hours or longer before serving.

Makes approximately 1 quart.