Pomegranate and orange sorbet recipe
This light and refreshing dessert is exactly what you'll want after a heavy meal. It's an easy, fruity sorbet that gets its tang from pomegranate seeds and freshly squeezed orange juice
See method- Serves 6
- 10 mins plus freezing
- 203 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 250g caster sugar
- 300g pomegranate seeds, plus extra to serve
- 200ml orange juice (freshly squeezed or from a bottle)
- 1 lime, juiced
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Shop ingredientsEach serving contains
- Energy
- 865kJ 203.0kcal
- Fat
- 0g
- Saturates
- 0g
- Sugars
- 52g
- Salt
- 0.0g
of the Reference intake
Carbohydrate 52.3gProtein 0.9gFibre 0.0g
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- Gently heat the caster sugar and 250ml water in a small saucepan, stirring occasionally, until the sugar has dissolved. Bring to the boil then simmer for 3 mins until slightly thickened; remove from the heat.
- Blitz the pomegranate seeds in a food processor until juiced. Pass through a sieve into a large bowl; you should have around 175ml of liquid. Stir in the orange juice, sugar syrup and lime juice. Leave to cool, then transfer to the fridge for 1 hr.
- Pour into a freezable container and freeze for 24 hrs. To serve, whizz the frozen mixture in a food processor, scoop into glasses and scatter with extra pomegranate seeds.
- See more Dessert recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer
