Like raspberries and chocolate, pomegranate and chocolate make a very sexy couple, and they give this sorbet a little more body and interest than your basic fruit flavors. Its sweet-tart flavor is refreshing on a hot day, and the mint syrup has a real cooling effect.
Recipe information
Yield
makes 1 quart
Ingredients
Special Equipment
Mint Simple Syrup
Preparation
Step 1
In a glass pitcher, combine the mint simple syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture into an ice cream maker and freeze according to the manufacturer’s instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.
Step 2
Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
Mint Simple Syrup
Step 3
In a small saucepan, combine the sugar, 1/2 cup water, and mint leaves over medium heat. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the sugar has dissolved, 5 minutes. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
