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Pomegranate and Red Wine Sorbet

  • Prep 15 min
  • Total 3 hr 0 min
  • Servings 2
  • Pinterest
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  • Print
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A beautiful, rich and creamy wine sorbet for any special occasion! MORE + LESS -

Dan Whalen
November 3, 2014

Ingredients

1 1/2
cups red wine
1 1/2
cups pomegranate juice
1/2
cup sugar
1/4
teaspoon salt
1/3
teaspoon xanthan gum (or gelatin)

Steps

Hide Images
  • 1
    Put the wine, juice, and sugar into a sauce pan on low heat. Heat and stir until starting to steam and sugar is dissolved, but do not bring to a boil. Whisk the salt and xanthian gum into the hot mixture.
  • 2
    Allow to fully cool in the fridge.
  • 3
    Whisk your cooled mixture and pour into an ice cream maker according to the manufacturer's instructions.
  • 4
    Pack into containers and fully freeze before scooping and serving. Top with pomegranate seeds.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Lighten up your dessert tray a bit after the holidays with this beautiful Pomegranate and Red Wine Sorbet.

One of the hardest parts of making sorbet is getting a nice final texture when it's fully frozen. Often when making sorbet at home, your creamy concoction turns into a giant icicle after a day in the old ice box! 

The problem, simply put, is a lack of sugar. Sorbet needs to be really, really sweet to have enough sugar content to freeze soft. In this recipe, red wine comes to the rescue to save us from having to make the sorbet way too sweet. 

You see, wine, or any alcohol, acts just like sugar in the sorbet mixture, and prevents it from fully freezing. Stir in a little pomegranate, and a pinch of a secret molecular ingredient, and you have a perfect sorbet that packs a boozy punch!

You might think you can just toss in the ingredients to taste, but making ice cream and sorbet are just as much of a science as baking, so measure carefully! 

First, equal parts pomegranate juice and cabernet sauvignon.

Add the juice, wine and some sugar to a pan. Heat and stir until starting to steam and sugar is dissolved, but do not bring to a boil.  

Whisk a little pinch each of salt and xanthan gum into the hot mixture.  The salt helps bring out all the flavors, and the gum helps bind all the ingredients and prevent large ice crystals. 

You can use gelatin instead, but I like xanthan gum because it is not only vegetarian, but works well with the highly acidic ingredients in this recipe.

Toss it into your ice cream maker and call it a day.

It will come out somewhat soft still.

So, pop it into a container and put it into the freezer to firm up further.

Top with a few pomegranate seeds and you've got a show-stopper of a dessert!

Dan Whalen always likes it when you can get tipsy off dessert.  He has been blogging for over 5 years at The Food in My Beard.Check Dan's Tablespoon profile often to try his recipes with creative international spins!

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