POM Wonderful was nice enough to send me some samples of fresh pomegranate juice. I love to make cocktails with pomegranate juice, but it’s fun to cook with it too (remember the duck I made last year? So good!). I had a few persimmons from our Greenling box that were just on the brink between ripe and over-ripe, and I thought the sweet flavor of the persimmon would complement the bite of the pomegranate juice nicely. The most logical way to combine the two? Sorbet!
While vodka isn’t essential, I always add it to my sorbet recipes to ensure a smooth texture. I don’t use enough to taste the alcohol in the sorbet itself.
Adapted from Saveur
- 3 c. fresh pomegranate juice
- 1 c. water
- 1/3 c. sugar
- 1 c. persimmon puree (from about 6 medium-sized persimmons. The puree is best when made in a food mill to preserve the texture, but a blender works also.)
- Juice of 1/4 lime
- Scant 1/2 tsp. vodka
- Pinch of salt
- Combine the pomegranate juice, water and sugar in a small saucepan over medium heat and bring to a boil, whisking constantly.
- After the pomegranate mixture comes to a boil, remove it from the heat and let cool. Chill in the refrigerator for a few hours.
- After the mixture has fully chilled, whisk in the persimmon puree, lime juice, vodka and salt.
- Freeze in an ice cream maker according to the manufacturer’s instructions. Put in a tupperware and store in the freezer for an hour before eating.
I loved this sorbet! It was sweet but not overly so, and so light. I imagine that it would be great as a palate-cleanser for a multi-course meal.