Pomegranate Ginger Sorbet
A tart and refreshing pomegranate sorbet made extra special with the addition of fresh ginger and St. Germain elderflower liqueur.
This pomegranate sorbet is incredibly easy to make. Ridiculously simple, in fact. All you need is 100% pomegranate juice and sugar. You could certainly stop there and make a regular pomegranate sorbet, but I decided to make it a bit extra special and add a couple other ingredients
It takes it from good sorbet to “woh…what’s in the that?” sorbet. Much better, right? In this case, those extra ingredients include fresh ginger and St. Germain elderflower liqueur.
The ginger adds just the right amount of of zing to every spoonful–and the elder flower liqueur helps cut the sweetness and adds a slightly floral note, without being totally over the top. For those not into booze, I promise, it doesn’t make the end result boozy in the slightest. And they work so well together!
Obviously, a lot of us don’t need an excuse to add booze to sorbet. But if you want to get technical (and have an additional excuse), it also has the added bonus of helping keep the sorbet smoother and softer once frozen, since alcohol itself does not freeze. This avoids the whole icy, impossible to scoop sorbet that we’ve all known and experienced.
Technically, since most of us are lucky enough to have access to pomegranate juice year-round, you can definitely make this pomegranate sorbet any time of year. Summer, fall, spring, winter.
The resulting pomegranate ginger sorbet is refreshingly light, with just the right amount of tartness. The ginger and elderflower notes incredibly well pomegranate.
It would work perfectly as a dessert for a heavier meal. You could even make it ahead of time and serve it as a healthier dessert option at Thanksgiving or Christmas!
Pomegranate Ginger Sorbet
- 1 cup (100 g) granulated sugar
- ½ cup (120 mL) water
- 1 tablespoon roughly chopped fresh ginger
- 2 cups (480 mL) 100% pomegranate juice I recommend POM brand
- ¼ cup (60 mL) St. Germain liqueur optional, but highly recommended
- fresh pomegranate arils optional
- Combine the sugar, water, and ginger in a small saucepan. Bring to a boil, reduce heat and simmer, whisking occasionally until sugar has fully dissolved. Transfer to a contain, cover, and allow to chill completely in the refrigerator. This will take at least 20 to 30 minutes, or longer.
- Once the simple syrup has chilled, strain the syrup through a fine-meshed sieve set over a large mixing bowl. Discard the ginger chunks. Add the pomegranate juice and St. Germain liqueur to the bowl with the syrup. Whisk together well.
- Churn the mixture in an ice-cream maker according to manufacturer instructions. The sorbet is ready when it resembles the texture of a thick slushy.
- Transfer the sorbet to an airtight container, cover the surface with plastic wrap, and freeze for an additional 4 to 6 hours or ideally overnight. Serve and garnish with fresh pomegranate arils.