Pomegranate- Blood Orange Sorbet


2 cups pomegranate juice
1 cup freshly squeezed blood orange juice
1 Tbsp. fresh lemon juice
1 cup water
½ cup brown sugar
1/8 tsp ground cinnamon

1. Combine water and brown sugar in small saucepan. Bring to a boil and boil vigorously for 5 minutes. Remove from heat and combine with pomegranate juice, blood orange juice, lemon juice and cinnamon. Cover and refrigerate overnight.

2. Process in ice cream maker according to manufacturer’s instructions. It should take about 20-25 minutes to freeze up and get nice and slushy. Scoop into freezer-safe container; freeze at least 3 hours or up to several days.

Yield: About 3 cups

Cooking Tips
*When ready to serve, you’ll likely need to take your sorbet out of the freezer and let it sit at room temperature for a few minutes until it’s soft enough to scoop.

PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.


Loved this really different sort of sorbet. It was tart & sweet. A little scoop was a nice treat. My kiddo enjoyed it too!!
-San Diego, CA

Leave a Comment