No posts for a while, and i have the usual excuses for non-frequent blogging that can be summed up by saying “sometime life be cray cray”. But sometimes you need to take a day out from all the cray and spend some time stirring sorbet at regular intervals. It’s very therapeutic ya know.
I love this recipe, cause, well, i cant commit to buying an ice cream maker (one of many, many life problems). You can easily switch this up by using raspberry juice or whatever juice has been sitting, neglected, in a tetra pack carton at the back of your fridge. Switch up the flavors and make this recipe your own, if you choose to go with the rose/pomegranate/lime combo however, you are left with a sorbet that makes a beautifully fragrant pallet cleanser after a fiery meal. So chillax with a glass of something and eat the whole tray in the sun!
1/2 cup unrefined golden caster sugar
finely grated zest from 1 lime
3 tbsp lime juice
1 3/4 cup pomegranate juice (I used the cheap stuff from a carton)
1 1/2 tsp rosewater
1/2 tsp vanilla
Chuck everything bar the rosewater into a saucepan and heat gently, just until the sugar is dissolved, then add the rose water and pour into a loaf pan or tub that can go in the freezer. Allow to cool until room temp. Place in the freezer for 30 minutes, then remove from the freezer and stir thoroughly to break, do this every 30 minutes until completely frozen. Then leave in the freezer until ready to serve. Simples.