225 g (8 oz / 1 cup) granulated sugar
4 - 6 large pomegranates
juice of 1 pink grapefruit
1 egg white
pomegranate seeds, to decorate
mint sprigs, to decorate
Turn the freezer to its coldest setting. Put the sugar and 300 ml (10 fl oz / 1¼ cups) water in a saucepan. Heat gently until the sugar has dissolved then bring to the boil and simmer for 5 minutes. Leave to cool.
Cut the pomegranates in half and squeeze on a lemon squeezer to yield 400 ml (14 fl oz / 1¾ cups) juice. Strain the juice into the cooled syrup. Stir in the grapefruit juice. Pour into a freezerproof container. Place in the freezer. When the sides are beginning to set, transfer the mixture to a bowl and beat thoroughly, or process in the food processor or blender. Return to the container and freeze for 30 - 40 minutes.
When the sorbet is just beginning to solidify, whisk the egg white until stiff. Beat the sorbet mixture again until smooth. Fold in the egg white. Return to the freezer until firm. Transfer the sorbet to the refrigerator 20 minutes before serving. Serve, decorated with pomegranate seeds and mint sprigs.
Serves 4 - 6.
area : North Africa
course : dessert
source : The Book of North African Cooking / Lesley Mackley