This pomegranate sherbet recipe is from “Head Chef” book by Mahmud Nedim bin Tosun. The hardest part of the recipe is peeling the pomegranates. Rest of it is very easy. Here is the recipe:
Difficulty 1 out of 10
- 1 kg Pomegranate
- 1/2 litre water
Peel the pomegranates and clear the white insides. Put the arils in a deep bowl and mash them.
Add water and sieve into a saucepot.
Taste the liquid and add sugar to your taste.
Boil the liquid once and filter into the cup you will serve it in.
Let it cool and serve.
Tips and Tricks for Pomegranate Sherbet
For the related tips and tricks on this dish, check: