Prepare your ice cream maker if needed. Some models require the container to be frozen for at least 24 hours ahead. Check your manufacturer instructions. *You can make this recipe without an ice cream maker; please refer to the notes below to find out how.
Pour the sugar and water in a small saucepan and heat on medium-high until the sugar dissolves and the mixture begins to boil. Simmer for about another 3 – 5 minutes, or until the mixture looks somewhat syrupy. Set aside to cool down.
Add the blackberries, pomegranate juice, and cooled simple syrup in a blender and blend on low until the blackberries are completely blended. Strain to remove any seeds.
Pour the mixture into a container and chill in the refrigerator for at least 2 hours, preferably until the mixture reaches about 40 degrees F.
Pour the mixture, plus a splash of wine into your ice cream maker and churn according to manufacturer instructions. Pour the churned mixture into a container and freeze until solid – at least 3 – 4 hours.
To make the sorbet without an ice cream maker, simply pour your chilled mixture into a container and every 30 – 45 minutes for 3 hours, use an immersion blender or hand mixer to mix up the sorbet. Cover and allow to freeze until solid, at least 3 – 4 hours.
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Blackberry and Pomegranate Sorbet https://cookienameddesire.com/blackberry-pomegranate-sorbet/ May 15, 2015 Amanda @ A Cookie Named Desire