Simple Pomegranate Sorbet

Deep ruby-coloured frosty sorbet is almost – almost – too gorgeous to eat. Make it even more so by serving in chilled glass bowls with fresh mint leaf garnish.

Makes 4 servings


  • ½ cup sugar
  • 3 cups chilled Red Crown Pomegranate Juice (Original or With Pulp)
  • 1 lemon, juiced
  • ¾ cup water


  • Simmer sugar and water in small saucepan until reduced, about 10 minutes.
  • Remove sugar syrup from heat and combine with pomegranate juice. Chill for 3-10 hours.
  • Process in ice cream maker according to manufacturer’s instructions.
  • Serve immediately, or keep for up to 7 days in freezer, in container with plastic wrap pressed directly on surface of sorbet.