- 12 pomegranates
- 1/2 cup water
- 1⁄2 cup sugar
- 1 Tbs. corn syrup
Cut the remaining pomegranates into quarters and bend each quarter backward to expose the seeds. Release them into the bowl with the other seeds. Reserve 1/2 cup seeds for garnish and put the remaining ones in a large-mesh sieve. Crush them with the back of a large spoon to release the juice. You should have about 2 cups juice.
In a saucepan, combine the water, sugar and corn syrup and simmer for 5 minutes. Add the pomegranate juice and let cool.Refrigerate the sorbet mixture for about 2 hours.
Transfer the mixture to an ice cream maker and freeze according to the manufacturers instructions. Or place the mixture in a stainless-steel bowl and place in the freezer until frozen, about 4 hours, stirring every 30 minutes. Spoon the sorbet into the frozen pomegranate shells and garnish with the reserved pomegranate seeds. Serves 4.
Adapted from Williams-Sonoma TASTE Magazine, A Chefs Holiday, produced by Andy Harris (recipe by Jean-Georges Vongerichten) (Holiday 2000).