Pomegranate sorbet

Pomegranates, the blushing kings of fruits with their little crowns and buried treasure of edible gemstones. I have spent the past weeks reading and writing about pomegranates and my love for the ancient fruit. As part of the research I bought an obscene amount of pomegranates and have been drinking chilled pomegranate juice every morning, adorning my food with the ruby red seeds and obviously turning them into granita, syrup, molasses, sauce and of course - sorbet!

This pomegranate sorbet might be my favourite sorbet I have ever made. The texture is luscious, the flavour intensely sweet and tart “as unripe raspberries” with an almost vinous depth.

I juiced fresh pomegranates and stained everything in my vicinity, but feel free to substitute with unsweetened, undiluted pomegranate juice. The locust bean gum works in this sorbet as it improves the viscosity in the ice cream making it creamier and smoother.

Pomegranate sorbet

Makes 1000g base

525g pomegranate juice
180 sugar
40g atomised glucose OR 50g glucose syrup
250g water
2g locust bean gum(LBG) OR 4g sorbet/ice cream stabiliser (optional, but improves the texture of the sorbet)
4g pectin (optional, but improves the texture by making up for the lack of fibre/natural pectin in the pomegranate juice)
1,5g citric or malic acid
1g salt

Combine locust bean gum/stabiliser and pectin - if using - with 20g of sugar.

Heat water, sugar and glucose to 40C, whisk in LBG/stabiliser/pectin sugar - if using - and heat to 85C.

Remove from heat, emulsify with an immersion blender and cool in refrigerator at least a few hours, preferably overnight to fully hydrate the LBG/stabiliser.

Blend the syrup with pomegranate juice, acid and salt (always season to taste - you want the flavour reminiscent of fresh pomegranates) and churn in ice cream maker according to instructions. Freeze for at least 2 hours before serving.