There’s a general rule in cooking that when fruits or vegetables ripen at the same time, they tend to pair well together. This is definitely true of apples and pomegranates. The sweetness of the former softens the bitter notes of the latter. In this delicious, easy-to-make sorbet, pomegranate juice also gives the mixture a beautiful pink color.
- 2 cups fresh apple cider
- 1 ¼ cup pomegranate juice
- ⅔ cup granulated sugar
- 1 cinnamon stick
- Pinch salt
- 1 tablespoon freshly squeezed lemon juice
- In medium saucepan over high heat, stir together juices, sugar, cinnamon, and salt. Boil 5 minutes.
- Transfer to large bowl, stir in lemon juice, cover, and chill in refrigerator (with the cinnamon stick) until cold.
- Freeze mixture in ice cream maker according to manufacturer’s instructions. For a firmer texture, transfer to an airtight container and freeze an additional 2 hours.
Recipe and photo reprinted with permission from the U.S. Apple Association. All rights reserved.
Call it frozen custard, call it gelato—by any name this smooth and intensely flavored frozen dessert is fantastic. You can freeze the custard in an old-fashioned ice cream maker using ice and salt, but it’s absolutely effortless in one of the new electric machines. Remember to pre-freeze the container portion of the ice cream maker.
- 2 (12-ounce) bags Washington raspberries
- 1 ½ cups whipping cream
- 4 egg yolks
- ⅔ cup sugar
- Dash of salt
- In food processor or blender, blend raspberries and cream.
- Pour into medium saucepan, cook and stir over medium-high heat just until steam begins to rise off surface.
- In small bowl, beat egg yolks and sugar well. Gradually stir about ½ cup hot raspberry mixture into egg yolks.
- Slowly pour yolk mixture into remaining raspberry mixture in the saucepan and stir well to blend.
- Turn into small bowl, cover and chill.
- Freeze in ice cream freezer until almost solid. Transfer to freezer container, cover tightly and freeze until ready to serve. (No ice cream maker? See “3 Easy Ways to Make Ice Cream Without a Machine.”)
- Let hard frozen custard stand at room temperature about 5 minutes for easier scooping.
Total fat: 15 g
Saturated fat: 8.86 g
Carbohydrate: 21 g
Fiber: 1.77 g
Protein: 2.68 g
Sodium: 32 mg
All content © 2008 Washington Red Raspberry Commission.
No ice cream maker? No problem! Here are three easy alternatives.
1. Try a freezer bowl.
In this video (complete with a recipe for blueberry ice cream), Laura of Last Ditch Vintage Kitchenwares reveals how to make ice cream in less than five minutes!
2. Use a blender and a freezable, sealable container.
This tutorial for overnight ice cream comes from David Chilcott, aka the One Pot Chef, and includes a sweet caramel banana ice cream recipe.
3. Put it in a bag.
Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, shares how to make ice cream using freezer bags and salt water.