Serves 4 to 6
This vibrant sorbet is the perfect light ending to your romantic meal, and the best part is that it can be made ahead. Add a few crisp cookies on the side and Cupid will certainly hit his mark. (This makes more sorbet than you’ll need for two, but it will keep in the freezer for several days.)
Recipe from Lidia’s Italy at Home magazine.
- ¾ cup sugar
- 2 cups pure pomegranate juice
- 2 tablespoons brandy
- Pomegranate seeds, for garnish
- Chocolate biscotti or other crisp cookies, for serving
In a small saucepan, bring 1 cup water and the sugar to a simmer, stirring just until the sugar is dissolved. Stir in the pomegranate juice and brandy. Let it cool to room temperature, then transfer it to a covered container and refrigerate until chilled, at least 4 hours.
Process the sorbet in an ice-cream maker according to the manufacturer’s instructions until it is soft-set. Transfer it to a covered container, and freeze until it is scoopable, at least 2 hours.
To serve, scoop it into chilled serving glasses, and garnish with pomegranate seeds. Serve the cookies alongside the sorbet.