DESSERT OF THE MONTH

RECIPE & FOOD STYLING CLAIRE STUBBS PHOTOGRAPHY MAYA VISNYEI PROP STYLING ANN MARIE FAVOT pomegranatesorbet We’re still stuffed from indulging in last month’s decadent desserts, so we’ve decided to turn it down a notch, opting for a delicious “after” made from simple fruit and tea. This yummy sorbet is light, super easy to make and packs a delicate punch of sweet tangy flavour.

tip

Try making this sorbet with other fruit and tea combinations, such as peach and Earl Grey, blueberry and mint or watermelon and lemon-ginger.

INGREDIENTS

MAKES 4 TO 6 CUPS

1 mint tea bag ½ cup boiling water ½ cup granulated sugar 3 cups pomegranate juice 1 cup freshly squeezed tangerine juice ¼ cup pomegranate seeds, for garnish 8 to 12 fresh mint leaves, for garnish

DIRECTIONS

Steep the tea bag in the boiling water for 15 minutes. Remove and discard the tea bag.

Place the sugar and the tea in a small saucepan over medium heat and stir until the sugar is dissolved. Bring the mixture to a boil and cook for 1 minute. Remove the pan from the heat and let cool to room temperature. Stir in the pomegranate and tangerine juices until thoroughly blended. Chill the mixture in the refrigerator for 1 hour.

Transfer the mixture to an ice cream maker and churn according to the manufacturer’s directions. If you don’t have an ice cream maker, pour the mixture into a large freezer bag and freeze until solid, about 4 hours. Break the mixture into small pieces and transfer to a food processor. Pulse, stopping the machine occasionally and pressing the mixture toward the blades. Process until the sorbet spins smoothly and has a light fluffy texture. Freeze in a covered container for another couple of hours until firm.

Serve topped with the pomegranate seeds and mint leaves.