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Pomegranate and Apple Cider Sorbet

This refreshing blend of apple and pomegranate flavors on ice is tart and crisp.

Source: Martha Stewart Living, November 1998


  • 1/2 cup plus 2 tablespoons sugar
  • 1 1/2 cups chilled fresh apple cider
  • 10 to 12 pomegranates


  1. Have ready an ice bath. Combine the sugar and 1/2 cup water in a small saucepan. Set saucepan over high heat. Bring mixture to a boil, and cook until the sugar has completely dissolved.

  2. Transfer simple syrup to a heatproof bowl, and set bowl in ice bath. Set the syrup aside.

  3. Remove the seeds from 1 pomegranate, and set seeds aside. Cut the remaining pomegranates into quarters. Using a citrus press, extract all juice from quarters, yielding 2 cups juice.

  4. In a large bowl, stir together the apple cider, the pomegranate juice, and the chilled simple syrup until combined.

  5. Transfer the mixture to an ice-cream machine, and freeze according to the manufacturer's instructions. Store sorbet, frozen, in an airtight container, up to 1 week.

  6. When ready to serve pomegranate-apple-cider sorbet, sprinkle the reserved pomegranate seeds over the top.

Cook's Notes

Whenever you work with pomegranates, be sure to wear an apron as the colorful juice will stain.

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