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Pomegranate and Mint Sorbet


This Pomegranate and Mint Sorbet might surprise you! The mint is mellow and compliments the pomegranate's flavor quite well.

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Rate this recipe 4.8/5 (6 Votes)


  • 4 cups of pure pomegranate juice
  • Zest and juice of one organic lemon
  • 2 twigs worth organic mint leaves
  • 1/3 cup honey; raw and local preferred
  • 1 cup filtered water
  • Garnish: organic pomegranate arils
  • Optional garnish: organic raw cacao nibs {stage 2 AIP reintroduction food}


Servings 3
Cooking time 150mins


Step 1

Heat water and honey in a small saucepan over medium heat to a low simmer, until the honey dissolves. Remove from heat and "steep" mint for 5-10 minutes.

Strain and let honey simple syrup cool.

Combine the mint infused syrup, pomegranate juice, zest, and juice and place in fridge to chill. At least two hours.

Once the mixture is chilled, churn according to manufacturer's instructions. For example, mine requires I run the motor 2-3 minutes before adding layers of ice and rock salt to the bucket. Then I let it churn for about 25-30 minutes {time will vary} or until the motor slows down considerably.

Remove the motor top, sweep off any ice and salt from the canister lid, scrape the mixer paddle, and divvy up into Mason jars. I use my canning scraper to remove air bubbles before placing the lid on.

Store in the freezer, removing 10-15 minutes prior to serving to let sorbet soften slightly.


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