Blueberry-pomegranate sorbet
5 servings
360 minutes
Blueberry-pomegranate sorbet is a refined dessert that combines the sweetness of blueberries with the tartness of pomegranate, creating a refreshing and rich flavor. European chefs have experimented with fruit sorbets for centuries, striving for the perfect balance of freshness and sweetness. This sorbet is perfect for summer heat, refreshing and filling each spoonful with flavor. Pomegranate juice adds a sophisticated tang, while blueberries provide a dense richness. The preparation technique preserves the natural aromas of the berries, making the dessert light and airy. It can be served as a standalone treat or paired with light biscuits and fresh fruits. An excellent option to finish off dinner or enjoy a pleasant snack on a hot day.
1
Grate the lemon zest and set aside. In a saucepan, combine pomegranate juice, sugar, and zest, place over medium heat, and stir until the sugar dissolves. Squeeze the juice of a whole lemon into the saucepan, mix, remove from heat, cover, and let sit for 15-20 minutes, then strain.
- Pomegranate juice: 1.3 glass
- Sugar: 1 glass
- Lemon: 1 piece
2
Wash the blueberries, load them into a blender and blend in batches if all the berries don't fit at once. Add some lemon-pomegranate syrup to the blueberries and blend until smooth. Add the remaining syrup and blend again. Pour the mixture into a pot, cover with a lid, and refrigerate until completely cool or overnight.
- Blueberry: 1 kg
3
Pour the resulting multifresh into the ice cream maker and churn according to the instructions for about 20-40 minutes. Transfer the resulting mass to a container and place it in the freezer until set.
4
If there is no freezer, pour the juice into an ice cream container and place it in the freezer. Take it out and stir the sorbet with a fork every 20 minutes until fully frozen.