Pomegranate Sherbet
4 servings
30 minutes
Pomegranate sherbet is a true delight of Arab cuisine that reveals the rich flavors of the East. Historically, this refreshing dessert was a favorite at palace feasts, as pomegranate symbolized prosperity and abundance. Its taste is a harmony of sweetness and tartness with light citrus notes from lemon. The sherbet has a delicate, velvety texture that refreshingly melts in the mouth. It is perfect for hot days, invigorating and uplifting. The aroma of pomegranate adds sophistication to it, making it not just a treat but a true culinary decoration. In Arab countries, sherbet is often served at festive tables or enjoyed in family gatherings over a cup of fragrant tea.
1
Clean the pomegranate seeds - you should get about 6 cups. Transfer the seeds to a saucepan.
- Grenades: 6 pieces
2
Carefully cut the yellow part of the lemon peel into strips with a vegetable knife. Squeeze the juice and strain it through a sieve.
- Lemon: 1 piece
3
Add lemon juice and pieces of zest to the grains in the saucepan.
- Lemon: 1 piece
4
Add sugar and water, bring to a boil, and cook for about 10 minutes until the grains become pale.
- Sugar: 1 glass
- Water: 2 glasss
5
Strain through a sieve, squeezing out all the juice. Chill.
6
Transfer to an ice cream maker or container and freeze for a few hours, stirring every 45 minutes.