Today's post comes from our guest contributor (and Mom), Gogi!
It is a hot summer day, I have a bountiful supply of mint in my herb garden, and I am creating dessert for a “Girls’ Night In”. July is National Ice Cream Month and the third Sunday in July is National Ice Cream Day, thus my inspiration for Pomegranate and Mint Sorbet. My daughters love homemade frozen desserts and my youngest daughter believes that ice cream is the perfect end to any day! Searching for the perfect “cool” dessert, I discovered the sorbet recipe and surprisingly had all of the ingredients. Love when that happens!
Children of all ages love making ice cream and this is a recipe where they can be actively involved. I had a 12-year old guest that day and she loved picking the mint from the garden, snipping the leaves from the stems, and churning the ice cream. The anticipation for the final product filled the kitchen with delight! My guest and I couldn’t resist sampling the frozen sorbet. The flavor was cool, fresh, and tantalizing to the palate! The contrast of the cold fruity sensation was enhanced by the flavor of the chocolate chips. The Pomegranate and Mint Sorbet complemented and completed our summer-themed menu.
Mint Simple Syrup
1 cup sugar
½ cup water
1 packed cup packed fresh mint leaves
In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. Yield: 1 cup
Pomegranate and Mint Sorbet
1 cup Mint Simple Syrup
2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
1 cup orange juice
½ cup mini semisweet chocolate chips
Fresh mint sprigs, for garnish
Special equipment: an ice cream maker
In a glass pitcher or bowl, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips. Transfer ice cream to a freezer container and freeze until ready to serve, at least 30 minutes. Yield: 1 quart
Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.