No Churn Pomegranate Sorbet
Looking for the best way to make Pomegranate Sorbet without an ice cream maker? Look no further! This easy recipe works every time.
A light, cool and refreshing sorbet on a summer day is my idea of bliss. Most store-bought sorbets, however, are full of junky stabilisers and chemical sweeteners, so I prefer to make my own.
I only have a small kitchen with no room for a bulky ice cream maker, but not to worry, as it is perfectly easy to make my delicious No-Churn Pomegranate Sorbet at home without special equipment.
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About this Recipe
This is a pale pink, beauty of a dessert! My easy recipe for sorbet is made with pomegranate juice and can be made without an ice cream maker. This gorgeously pink, light and airy sorbet is super refreshing on a hot summer day.
This is a flexible recipe, and can actually be made with any of your favourite juices. Pomegranate is lovely because it has a gentle sweet-sour taste, but pineapple or pink grapefruit are wonderful too.
It will take several hours for the sorbet to freeze solid, so make sure you plan in advance.
Instructions
This technique for making sorbet is super simple.
- First, mix an unsweetened fruit juice with sugar syrup.
- Then add a little gelatine to help stabilise the sorbet, and adjust the tartness to taste with some citric acid.
- Freeze the fruit mixture in a solid block, then chop up and blitz to light and fluffy deliciousness in the food processor or blender.
- Lastly, it goes back in the freezer to firm up, where it should stay perfectly scoopable for up to three months – if it lasts that long!
The special ingredients
My recipe for pomegranate sorbet is made with two special ingredients. These are easy to come by, but important to use in the recipe.
- Citric acid: Citric acid is used to correct the flavour and preserve the colour of the sorbet, without adding extra liquid in the form of lemon juice. If you add too much extra liquid to this recipe you risk forming ice crystals, so it’s better to use citric acid instead.
- Gelatine: Gelatine is used as a stabiliser in this sorbet recipe. In frozen desserts gelatine performs two functions. Firstly, it helps the sorbet structure, meaning it won’t melt as quickly once out of the freezer. Secondly, it gives the sorbet a luxurious, creamy mouthfeel. You can leave it out, but it’s better to leave it in, I promise!
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Variations
Yes! You can switch up the flavours in this recipe by changing which fruit juice you use. Tarter flavours like grapefruit or combinations like pineapple-lime (my favourite!) work best, as the acidity makes them more refreshing than sweeter juices like apple.
Blood orange makes a beautiful pale peach coloured sorbet, perfect for scooping into a tall glass and topping up with Prosecco for a twist on the famous Italian ‘Sgroppino’.
If the sorbet isn’t breaking up and turning a pale pink, allow it to warm up for about 5 minutes and then try again.
FREQUENTLY ASKED QUESTIONS
Can I make No-Churn Sorbet with other fruit juices?
Yes! You can use all sorts of juice to make sorbet using exactly this method. Juices that are more tart/sour like grapefruit will work better than very sweet ones like apple. Try combinations – Pineapple-Lime is my favourite!
How long can I store No-Churn Pomegranate Sorbet?
I have tested it up to 3 months in the freezer and it was still delicious and scooped straight from the freezer. This will depend on how stable your freezer temperature is however.
Why is there gelatine in this sorbet? Can I leave it out?
Gelatine is used as a stabiliser in the sorbet to stop it from melting and to give a lovely mouthfeel. You can definitely leave it out if you like, though the sorbet won’t be as stable.
What sort of food processor do you use to make your sorbet?
I have a fantastic German u003cstrongu003eu003ca href=u0022https://amzn.to/3BMliY2u0022 target=u0022_blanku0022 data-type=u0022URLu0022 data-id=u0022https://amzn.to/3BMliY2u0022 rel=u0022noreferrer noopeneru0022u003eBosch ‘Mum’ mixeru003c/au003eu003c/strongu003e that has been going strong for over 20 years! It’s a compact all-in-one style and I love it so much I have three, one in Germany, one in Italy and one in Australia.u003cbru003eu003cbru003eYou can get all sorts of attachments for it like blenders, food processors and meat grinders (I have them all!) Highly recommended!
Looking for more Chilled Dessert recipes?
My u003ca href=u0022https://daysofjay.com/2022/02/17/gin-and-tonic-jelly/u0022 data-type=u0022postu0022 data-id=u00226274u0022u003eGin and Tonic Jellies with Lemon Granitau003c/au003e are great on a hot day. Fancy something creamy? How about a u003ca href=u0022https://daysofjay.com/2020/07/23/french-vanilla-custard-tart/u0022 data-type=u0022postu0022 data-id=u00228000u0022u003eFrench Vanilla Custard Tart?u003c/au003e
No Churn Pomegranate Sorbet
Light, cool and refreshing sorbet without an ice cream maker? You bet! No-Churn Pomegranate Sorbet is sweet, tangy, delicious and super easy. Made with only four ingredients, and no nasty chemicals.
Ingredients
- 2 tsp powdered gelatine
- 200 g sugar
- 800 ml unsweetened pomegranate juice
- ½-1 tsp citric acid, to taste
Instructions
- BLOOM GELATINE: Pour 100ml of cold water into a small bowl and sprinkle over the gelatine powder. Leave to swell (this is called ‘blooming the gelatine’) while you prepare the sugar syrup.
- PREPARE SUGAR SYRUP: In a medium saucepan heat 150ml water and the sugar, stirring until the sugar is dissolved. Bring to the boil, allow to boil for 10 minutes then remove from the heat.
- ADD GELATINE: Whisk the gelatine mixture into the hot sugar syrup, then set aside to cool for 10 minutes.
- PREPARE DISH: Meanwhile, line a shallow 1-litre capacity dish with clingfilm (this makes lifting the sorbet out later much easier).
- ADD JUICE: When the syrup has cooled, whisk in the pomegranate juice and citric acid, starting with ½ tsp and adding more to taste – remember that the flavours will not be as pronounced when the sorbet is frozen.
- FREEZE: Pour into the prepared dish and freeze for 4-6 hours until quite firm.At least 2 hours before you want to eat the sorbet, remove from the freezer, allow to soften for 5 minutes, then cut into chunks.
- BLEND: Process on high in the food processor or blender until the mixture is light and fluffy. If the mixture doesn’t begin to quickly break up and turn pale pink, don’t force the processor! Let it sit for 5 minutes and then try again.
- REFREEZE: Use a spatula to quickly transfer the sorbet to a container with a lid (I save old ice cream containers for this purpose( and return to the freezer until needed.
Notes
No-Churn Pomegranate Sorbet keeps for several months in an airtight container.
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Nutrition
Serving: 1 bowl | Calories: 210kcal | Carbohydrates: 52g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 16mg | Potassium: 301mg | Fiber: 0.1g | Sugar: 51g | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.2mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
Can’t wait to try!
====== Hi Dina! You will love this! It’s sooo nice with pineapple and lime too! J.========