Pomegranate Chardonnay Sorbet
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 8 servings
- Prep: 15 mins
- Cook: 20 mins
Ingredients
- 3cups fresh pomegranate juice or 1 (24-ounce) bottle pomegranate juice
- 1cup chardonnay
- 1/2cup sugar
- -- Fresh pomegranate seeds
Instructions
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.
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
