Inspired by the sharbats of the old Ottoman Empire comes this refreshing pomegranate sorbet with a sophisticated oriental flavour-twist
Ingredients
300 ml (about 1.3 cups) pure pomegranate juice
about 300 ml ( about 1.3 cups) simple sugar syrup [made up of ½ water and ½ sugar]
about ½ teaspoon ground cardamom
about ½ teaspoon ground cinnamon
about ½-3/4 teaspoon ground clove
4-5 reasonably thick slices of fresh ginger (alternatively, about ½-3/4 teaspoon ground ginger powder)
Juice of 1 lemon
Instructions
Mix all ingredients except for the lemon juice and the pomegranate juice and bring to a simmering almost-boil.
Once the sugar has dissolved completely, take off from the heat and let cool down. Add the pomegranate juice and the lemon juice. Leave to infuse for at least 20-30 minutes.
(Alternatively, if you are in a hurry and are using ground spices: Mix all ingredients and - without heating the liquid - shake/whisk it all until the sugar has dissolved completely. Whisk well also to avoid any lumping of the ground spices.). Sieve off the spices.
Check that the sugar-content of the sorbet base is OK (using the Egg test, in case you have no access to more advanced gadgets). Add - as appropriate - either some more water or juice if the blend turns out to be too sweet, or some more simple sugar syrup/sugar if more sugary sweetness is required.
Chill in the fridge, then churn in your ice cream maker according to instructions.
No ice cream machine? Still-freeze in your freezer (see the post on how to make ice cream without an ice cream machine for advise on how to best do that)
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2014/09/sultans-sorbet/