Fruit sherbets are so easy to make with a few simple ingredients. This one is made with pomegranate juice, sugar, half-and-half and an optional small amount of alcohol. The finished sherbet is a mostly sweet, a little tart, very smooth and delicately creamy.
You can even make this sherbet without an ice cream maker by freezing the mixture in a shallow glass dish and scraping it up with a fork every hour or so.
Juice your pomegranates or use commercial pomegranate juice to measure 1 1/2 cups.
Combine the pomegranate juice with the sugar, half-and-half and the vodka or Grand Marnier in a large bowl, stirring with a whisk until well blended and the sugar has dissolved.
Refrigerate the juice mixture until very cold (at least 30 minutes) and then process in an ice cream maker according to the manufacturer’s instructions.
Transfer sherbet to an airtight container and freeze for 1-4 hours until firm. Then scoop, serve and savor!
Note: the alcohol is added to lower the freezing point of the sherbet, which helps it stay creamy and not icy. It can be omitted, if desired.
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Oh how I loved this! So simple, so delicious and couldn’t have been easier. I love the consistency. It’s creamy and light on the tongue. Its not quite like any sherbet I’ve had before and that’s plenty okay because this is fabulous! I didn’t even use the alcohol and it still creamy and just amazing! Thanks for posting!
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