Recipe: Pomegranate sorbet

Recipe: Pomegranate sorbet

Image: Maya Visnyei / Prop styling: Ann Marie Favot / Food styling: Claire Stubbs


Recipe: Pomegranate sorbet

A refreshing treat made with fruit and tea and garnished with mint leaves.

We’re still stuffed from indulging in last month’s decadent desserts, so we’ve decided to turn it down a notch, opting for a delicious “after” made from simple fruit and tea. This yummy sorbet is light, super easy to make and packs a delicate punch of sweet tangy flavour.



  • 1 mint tea bag
  • 1/2 cup boiling water
  • 1/2 cup granulated sugar
  • 3 cups pomegranate juice 
  • 1 cup freshly squeezed tangerine juice
  • 1/4 cup pomegranate seeds, for garnish
  • 8 to 12 fresh mint leaves, for garnish



1 Steep the tea bag in the boiling water for 15 minutes. Remove and discard the tea bag.

2 Place the sugar and the tea in a small saucepan over medium heat and stir until the sugar is dissolved. Bring the mixture to a boil and cook for 1 minute. Remove the pan from the heat and let cool to room temperature. Stir in the pomegranate and tangerine juices until thoroughly blended. Chill the mixture in the refrigerator for 1 hour.

3 Transfer the mixture to an ice cream maker and churn according to the manufacturer’s directions. If you don’t have an ice cream maker, pour the mixture into a large freezer bag and freeze until solid, about 4 hours. Break the mixture into small pieces and transfer to a food processor. Pulse, stopping the machine occasionally and pressing the mixture toward the blades. Process until the sorbet spins smoothly and has a light fluffy texture. Freeze in a covered container for another couple of hours until firm.

4 Serve topped with the pomegranate seeds and mint leaves.

Makes: 4 to 6 cups

Tip: Try making this sorbet with other fruit and tea combinations, such as peach and Earl Grey, blueberry and mint or watermelon and lemon-ginger.




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Recipe: Pomegranate sorbet