Pomegranate Chardonnay Sorbet
Kitchen Tested 
- Yield 8 servings
- Prep 15 mins
- Cook 20 mins
Sophisticated and refreshing pomegranate sorbet is a light dessert.
Mark Boughton Photography / styling by Teresa Blackburn
Ingredients
- 3 cups fresh pomegranate juice or 1 (24-ounce) bottle pomegranate juice
- 1 cup chardonnay
- 1/2 cup sugar
- Fresh pomegranate seeds
Instructions
- Place juice, chardonnay and sugar in a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, and chill well.
- Pour into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions (or for granita, pour mixture into a 9×9-inch pan, and freeze 8 hours, scraping occasionally with a fork). Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh pomegranate seeds.
Recipe by High Cotton Food Styling & Photography.
