Pomegranate Sorbet

Ingredients

• 1 mint tea bag

• 1/2 cup boiling water

• 1/2 cup granulated sugar

• 3 cups pomegranate juice

• 1 cup freshly squeezed tangerine juice

• 1/4 cup pomegranate seeds, for garnish

• 8 to 12 fresh mint leaves, for garnish

Method

Steep the tea bag in the boiling water for 15 minutes. Remove and discard the tea bag. Place the sugar and the tea in a small saucepan over medium heat and stir until the sugar is dissolved. Bring the mixture to a boil and cook for 1 minute. Remove the pan from the heat and let it cool to room temperature. Stir in the pomegranate and tangerine juices until thoroughly blended. Chill the mixture in the refrigerator for 1 hour.

Transfer the mixture to an ice-cream maker and churn according to the manufacturer’s directions. If you don’t have an ice-cream maker, pour the mixture into a large freezer bag and freeze until solid, about 4 hours. Break the mixture into small pieces and transfer to a food processor. Pulse, stopping the machine occasionally and pressing the mixture toward the blades. Process until the sorbet spins smoothly and has a light fluffy texture. Freeze in a covered container for another couple of hours until firm.

Serve topped with the pomegranate seeds and mint leaves.

Tip: Try making this sorbet with other fruit and tea combinations, such as peach and Earl Grey, blueberry and mint or watermelon and lemon-ginger.

Recipe by Claire Stubbs

Photograph by Maya Visnyei