Pomegranate Chardonnay Sorbet

pomegranate sorbet
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 20 mins


3cups fresh pomegranate juice or 1 (24-ounce) bottle pomegranate juice
1cup chardonnay
1/2cup sugar
-- Fresh pomegranate seeds


1. Place juice, chardonnay and sugar in a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, and chill well.

2. Pour into the canister of an ice-cream freezer; freeze according to manufacturer's instructions (or for granita, pour mixture into a 9×9-inch pan, and freeze 8 hours, scraping occasionally with a fork). Spoon into a freezer-safe container; cover and freeze 1 hour or until firm.  Garnish with fresh pomegranate seeds.

Recipe by High Cotton Food Styling & Photography.


Learn more about pomegranates from Relish Cooking Show Chef Chris Koetke.

Watch the video

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 8.57
  • Fat 0g
  • Saturated Fat 0
  • Polyunsaturated Fat 0
  • Monounsaturated Fat 0
  • Cholesterol 0
  • Sodium 10mg
  • Potassium 220mg
  • Carbohydrate 26g
  • Fiber 0g
  • Sugars 25g
  • Protein 0g
  • Trans Fat 0
  • Vitamin A 0
  • Vitamin C 0
  • Calcium 2%
  • Iron 0
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