Juice the pomegranates. To do this, roll the fruit back and forth in all directions on a firm surface using medium pressure with the flat of your hand. You can literally feel and hear how the kernels burst inside. Now hold the fruit over a bowl and prick the lowest point with a fork (be careful, the juice squirts out under pressure!). Completely squeeze the fruit, pass the juice obtained through a fine sieve. You get about 100 ml of juice per pomegranate.
Make a syrup from the water and sugar and bring to the boil while still bubbling. You can replace up to 50% of the sugar with invert sugar, then the sorbet will be creamier. Add the pomegranate juice and bring to the boil briefly. Take off the stove. Set the desired acidity or sweetness with grenadine and lemon juice.
Cut the long pepper into pieces and rub in or use a mortar. Caution, here the line between “there can be a little more” and “oops that was too much” is very narrow feel better slowly! There should be a slight, pleasant sharpness in the finish.
Let the liquid cool down completely and pass through a sieve again. Freeze in the ice cream maker or put in a shallow bowl and freeze in the frozen food, stirring again and again.
Take out of the frozen food about 10 minutes before serving, stir well and serve.
The amount makes approx. 10 - 12 small glasses or approx. 6 larger servings.
Ingredients
Print Recipe
Pin Recipe