Raspberry-Pomegranate Sorbet

Recipe Image
Print Print Recipe | Full | 4x6 | 3x5

Serves 6 (about 1/2 cup each).
Source:

All you need:

1/2 c. Hy-Vee sugar
1/2 c. water
1 (12 oz) pkg Hy-Vee frozen unsweetened raspberries
1 1/4 c. pomegranate juice, divided
Fresh mint leaves, raspberries and/or pomegranate seeds, to garnish

All you do:

In a small saucepan, combine sugar and water. Bring to boiling; reduce heat. Simmer for 5 minutes, stirring occasionally, until sugar has dissolved. Remove pan from heat and let cool for 20 minutes.
Place frozen raspberries and 1 cup pomegranate juice in a food processor and puree. Press the raspberry puree through a fine mesh strainer to remove the seeds. Combine raspberry juice mixture with remaining pomegranate juice and sugar mixture, stirring well. Pour fruit mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container; cover and freeze until firm. Sorbet will appear soft but will firm up after freezing.
Garnish with mint leaves, raspberries and/or pomegranate seeds.


Nutrition information per serving:
Calories: 120
Carbohydrate: 31g
Cholesterol: 0mg
Dietary Fiber: 2g
Fat: 0g
Protein: 1g
Saturated Fat: 0g
Sodium: 5mg
Sugar: 27g
Trans fats: 0g

Daily nutritional values:
0% vitamin A
15% vitamin C
2% calcium
2% iron