Sultan's Pomegranate ginger sorbet
Inspired by the sharbats of the old Ottoman Empire comes this refreshing pomegranate sorbet with a sophisticated oriental flavour-twist
  • 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
  1. Mix all ingredients except for the lemon juice and the pomegranate juice and bring to a simmering almost-boil.
  2. 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.
  3. (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.
  4. 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.
  5. Chill in the fridge, then churn in your ice cream maker according to instructions.
  6. 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)