Rating: 5 stars
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We were looking for a way to use up our seasonal pomegranate produce, and this is it! No cooking, no corn syrup, and the most amazing flavor. We call it Sorbet Smile because we can't stop smiling when we eat it!


Recipe Summary

2 hrs
2 hrs 45 mins
45 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Score pomegranate rinds lengthwise and crosswise with a knife. Carefully crack open with the knife. Break flesh into quarters with your hands, using scored lines as a guide. Hold each quarter over a large bowl and whack firmly with a wooden spoon to release seeds.

  • Mash seeds in the bowl with a potato masher to release some juice. Add sugar and lemon juice; continue mashing to release more juice.

  • Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Mash into the pomegranate mixture in the bowl.

  • Beat cream in a chilled glass or metal bowl with an electric mixer until thick. Mash into the pomegranate mixture, popping seeds to reach desired consistency.

  • Pour mixture into freezer-safe containers. Freeze until firm, about 2 hours.

Cook's Notes:

This is a very sweet recipe. You can probably cut the sugar to 3/4 cup without affecting the sweetness, and up to 1/2 cup if you really want less.

Wear an apron when de-seeding the pomegranate. Juice will splatter! 1 pomegranate yields approximately 1 cup juice.

Some unpopped seeds are desirable as it adds to the texture and flavor of the sorbet.

Nutrition Facts

381 calories; protein 3.6g; carbohydrates 45.4g; fat 22.3g; cholesterol 81.5mg; sodium 46.6mg. Full Nutrition