Oh Pomegranate! Such a rich history and so deserving of all the legends and stories!
This is an all-natural pomegranate sorbet recipe, that really should be equivalent to nectar in its exquisite flavor and amazing natural color.Pomegranate is a fruit native to Iraq, and has been cultivated around the globe, both east and west of Iraq, since ancient times.
In the East, India, Bangladesh, Afghanistan, China and others.
In the West, several Arab countries (Lebanon, Syria, KSA, Palestine, and many many others), Turkey, the entire Mediterranean region of Southern Europe (Greece, Spain, France, among others), Northern Africa (Egypt, Morocco, others), and of course not forgetting California, USA.
7 cups fresh pomegranate seeds
1 cup sugar
1 cup water
Heat the water and sugar in a sauce pan until the sugar is dissolved.
Bring to boil for 5 minutes, remove from heat and allow to cool completely.
In a food processor (NOT blender), pulse the pomegranate grains to release the juice.
Stain the juice from the seeds, pressing well against the stainer to get as much juice as possible.
Mix the sugar syrup and the juice, refrigerate covered overnight.
Next day, churn in the ice cream maker, and store covered in the freezer.
Note: a food processor will keep the seed whole, whereas a blender will grind the seeds, rendering the juice bitter.