Pomegranates are a rich source of potassium. Before they disappear from the markets in January, scoop up a dozen to turn into a colorful, refreshing sorbet (and while you're at it, don't forget to tuck a few extra containers of seeds into the freezer to enjoy throughout the winter).

Patsy Jamieson
Source: EatingWell Magazine, November/December 1994

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Recipe Summary

total:
2 hrs
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut pomegranates in half crosswise. Gently lift out seeds, section by section, and place in a saucepan. (You should have about 6 cups of seeds.) Set aside.

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  • Using a vegetable peeler, remove lemon zest in wide strips (be careful to leave the bitter white pith behind), allowing the strips to fall into the saucepan with the pomegranate seeds. Squeeze the lemon and strain the juice into the saucepan. Add sugar and water; bring to a simmer, stirring to dissolve the sugar. Cook over medium-low heat until the pomegranate seeds turn pale, about 10 minutes. Strain through a fine sieve into a bowl, pressing on the seeds to extract as much juice as possible. (Discard solids.) Chill until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer's directions. (Alternatively, freeze in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Nutrition Facts

552 calories; protein 7.4g 15% DV; carbohydrates 132.4g 43% DV; dietary fiber 18.2g 73% DV; sugars 108.1g; fat 5g 8% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 8.1IU; vitamin c 63.9mg 107% DV; folate 162.6mcg 41% DV; calcium 62.8mg 6% DV; iron 1.5mg 8% DV; magnesium 55.2mg 20% DV; potassium 1039.6mg 29% DV; sodium 17.6mg 1% DV; thiamin 0.3mg 30% DV.