Pomegranate Sherbet

This post concludes the pomegranate test kitchen for now.  I really had a lot of fun thinking of ways to use this lovely, versatile juice.  Thanks again to Melissa over at Wonder Mom Envy!

This recipe was also a great way to finish the four day stent of cooking with pomegranate juice. Why, you may ask? Well, because this was my very favorite recipe. I found, again, it in my 1996 “Better Homes and Gardens” cookbook, and it was so refreshing and tasty.  The recipe is for orange sherbet, but it was easy enough to replace the orange juice with pomegranate juice.  I served as a sherbet float with 7-up.

Pomegranate Sherbet

From “Better Homes and Gardens” 1996 edition, page 219

Printable version of this recipe
1 ½ cups sugar
1 envelope unflavored gelatin
2 cups pomegranate juice
1 cup milk

In a saucepan, combine the sugar and gelatin. Stir in pomegranate juice. Cook and stir until sugar and gelatin dissolve. Remove from heat and let cool for a few minutes. Stir in milk. (The mixture will look curdled.) Transfer mixture to a 9x9 baking pan. Cover, and freeze until almost firm (several hours). Break mixture into small chunks, and transfer to a chilled bowl. Beat with an electric mixer until smooth, but not melted. Return to pan and cover. Freeze until firm.