Chili-Infused Pomegranate Sorbet
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4-6 small servings
Ingredients
  • 3 cups pomegranate juice
  • 4 red Thai chilies, pierced several times with a knife
  • 1/4 cup sugar
  • 1/4 cup light corn syrup
  • juice of 1 lime
Instructions
  1. Bring pomegranate juice and chilies to a simmer in a small pot. Simmer for 10 minutes, remove from heat, and cool to room temperature (or warm is fine, just not hot). Remove chilies and whisk in sugar, corn syrup, and lime juice.
  2. Pour into a 1-gallon Ziploc bag and zip tightly! Lay flat on a baking sheet in freezer until completely frozen, several hours.
  3. Remove from freezer and cut off the bag. Working quickly, break the frozen juice into chunks and place in the bowl of your food processor or blender.
  4. Blend until smooth. You will have to stop often to rearrange the large frozen chunks until they blend smoothly.
  5. Spread in a loaf pan or other dish, cover, and freeze several hours more until solid. Serve and enjoy!
Notes
Technique from The View from Great Island.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/08/chili-infused-pomegranate-sorbet/