This pomegranate blueberry and peach sorbet recipe is super refreshing, making it perfect for a hot day. Take this wow factor of this dessert up a notch by serving it in a martini glass!
How To Make Pomegranate Blueberry & Peach Sorbet
Combine sugar and water in a small saucepan. Bring to a boil and cook for 1 minute, or until sugar is dissolved.
Remove from heat and add lemon zest and lemon juice. Cover and let cool for 30 minutes.
Strain mixture into a blender or food processor. Add peach and pomegranate blueberry juice. Blend until smooth.
Chill in the refrigerator for at least 1 hour or overnight.
Pour mixture into the freezer can of an ice cream maker and prepare sorbet according to the manufacturer's directions.
Transfer to a freezer-safe container and freeze covered for 1 hour or until firm.
Serve in a glass or on a plate with a lemon zest curl and mint leaf.
- Sugar: 38g
- Calcium: 2mg
- Calories: 156kcal
- Carbohydrates: 41g
- Fat: 1g
- Fiber: 1g
- Iron: 1mg
- Potassium: 108mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 3mg
- Vitamin A: 82IU
- Vitamin C: 14mg
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