Categories: frozen dessert

Ingredients

• 3 medium-size (about 1 1/2 lb. total) pomegranates
• About 2/3 cup tangerine or orange juice
• 2 Tbsp. lime juice
• 2 Tbsp. melted currant or raspberry jelly
• 2 to 4 Tbsp. sugar
• 3 to 4 Tbsp. pomegranate seeds (optional)
• About 1 pint vanilla ice cream (optional)

Directions

1. Cut pomegranates in half and ream juice and pulp from shells, taking care not to break shells. With a spoon, scrape shells to remove any remaining bits of fruit and add to juice. If you want to serve the sorbet from the pomegranate shells, wrap the shells airtight in plastic wrap, and freeze.
2. Put pomegranate juice, fruit and pulp in a fine strainer set over a bowl; press to extract as much juice as possible (do not rub); discard residue. Measure juice and add enough tangerine juice to make 2 cups total. Add the lime juice, jelly and sugar to taste.
3. Pour liquid into a metal pan (such as an 8 to 10-inch square pan) and freeze until hard, at least 2 hours, or cover airtight and store in freezer up to 1 month.
4. Break pomegranate ice into chunks and whirl in a food processor or beat with a mixer just until it forms a smooth slush. Scoop into a container, cover airtight, and put in freezer to firm, at least 1 hour. (Or freeze fruit mixture-according to manufacturer’s directions- in an ice cream maker. Use, or store as directed.)
5. For best flavor and texture, do not store sorbet for more than 1 month; let stand at room temperature about 10 minutes to soften enough to scoop.
6. Serve scooped into small dishes. Or fill about half of each pomegranate shell (cold from freezer) with sorbet, then fill remaining half with vanilla ice cream (you can do this ahead, and freeze, covered, for up to 2 days). Nest shells in close-fitting bowls or wine goblets. Sprinkle pomegranate seeds onto each portion. Makes about 2 1/3 cup sorbet, or 6 servings of about 1/3 cup each (with or without ice cream).

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