Pomegranate Sorbet

Pomegranates are an interesting fruit. So beautiful and unique. The little seeds on the interior are like juicy jewels. And I just learned pomegranates make fabulous, out-of-this-world sorbet.


Back in September, my mom whipped up a watermelon sorbet with the same 16-cup food processor I have. I couldn’t believe how good it was and how so very simple it was to make. Frozen melon and simple syrup, blended in the processor to make a lovely sorbet.

The two issues I had were that 1.) watermelon is more of a summer fruit and 2.) I wanted a deeper, color. Like pomegranate red.

Do you know the easiest way to peel a pomegranate? Separate the pomegranate into fourth by first starting the cut with a knife and then pulling it apart with your hands. Then begin peeling out the seeds over a big bowl of water. The seeds sink to the bottom while the skins float on top of the water. When the all the seeds are out, scrape the peels from the surface of the water and pour the rest through a sieve.

Instead of juicing (1 million) pomegranates, I used straight pomegranate juice for the sorbet (Just Pomegranate by R.W. Knudsen), poured it into our ice trays and froze it. One 32 oz bottle made enough frozen cubes for close to 2 1/2 batches, which is good since we absolutely devoured the first batch and I’ve eaten half of the second all by myself.

To the frozen juice was added simple syrup (equal amounts of sugar and water boiled together), lemon juice and a little salt. After processing it, I stirred in 3/4 cup pomegranate seeds. It was really soft after the processing so I placed it in the freezer for a time. That being said, it was entirely edible even at the soft state. So, so edible. :)

I don’t want to oversell this but this is my most favorite creation at the moment. MJ and I plowed through two and a half batches of this in no time and I’m already freezing more pom juice for another couple batches. Poor MJ is at a disadvantage since he’s at work all day, leaving me alone with the sorbet. Haha!

Pomegranate Sorbet

recipe modified from Cuisinart Elite Collection Recipe Booklet


  • •1 pound frozen pomegranate juice - pure pomegranate juice frozen in ice cube trays
  • •3/4-1 cup simple syrup
  • •1/4 cup lemon juice (1 lemon squeezed)
  • •pinch of salt
  • optional - 3/4 cup pomegranate seeds to stir in and some to garnish


  1. In the large work bowl with the large chopping blade, dump in the frozen pomegranate juice, simple syrup, lemon juice and salt.
  2. Pulse 10 times, using long pulses. After scraping the bowl, process until smooth, about two minutes. It only took 20 seconds for the frozen pom juice.
  3. Stir in the pomegranate seeds after processing and before freezing.
  4. Eat immediately or place in a container and place in the freezer.
  5. Scoop and garnish with pomegranate seeds

Take care.

PS. A Noodles and Company winner was picked. Was it you?

About Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

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