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

Martha Stewart Living, November 1998




Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

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

  • 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.

  • 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.