If you have an ice cream maker, you can regularly cook healthy and natural sorbets or ice cream experimenting with different tastes. One of the interesting combinations is pomegranate and mint. Sorbet prepared on the basis of 100% pomegranate juice with the addition of orange juice and mint syrup. The taste is very invigorating. and refreshing with a well-balanced sweetness. A mini pellet from dark chocolate, interfered with in the sorbet during the freezing process, give the dessert even more flavor and texture. Mint syrup can cook in advance and use also in other desserts. is he it turns out to be very rich in taste. Share with friends: 
Time: 55 minutes Difficulty: Easy Quantity: 1 L The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Sorbet
- 1 tbsp. peppermint syrup, see recipe below
- 2 tbsp. 100% pomegranate juice
- 1 tbsp. orange juice
- 0.5 tbsp. dark chocolate in mini granules
- Fresh mint sprigs for serving
Peppermint syrup
- 1 tbsp. Sahara
- 0.5 tbsp. water
- 1 tbsp. fresh mint leaves
- Special equipment: ice cream maker
Recipes with similar ingredients: pomegranate juice, orange juice, bitter chocolate, chocolate chips (granules), mint, sugar
Recipe preparation:
- In a glass jug, mix mint syrup, pomegranate and Orange juice. Pour the pomegranate mixture into the ice cream maker and freeze in accordance with the manufacturer’s instructions. In 10 minutes add the chocolate granules until ready.
- Arrange the sorbet in a bowl and garnish with fresh twigs peppermint.
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Peppermint syrup
In a small saucepan, combine sugar, water and mint leaves and heat over medium heat. Bring to a boil, reduce heat and cook for 5 minutes, stirring until sugar is completely will dissolve. Remove the pan from the heat and let the syrup cool in for 20 minutes. Strain before use.
