10 days does not give you a lot of time to choose and make a recipe. I like to give myself extra time in case my first choice doesn’t work out, then I’m not scrambling at the last minute to find/make something else from my assigned blog.
I got really lucky this month though. I was assigned to Sweet As Sugar Cookies (cute name, right) who had a ton of recipes I could easily choose from. Lisa is Asian which means I would usually ignore the title of her blog completely and beeline it to the savory dishes since I have a bit of an obsession with Asian food. Especially authentic Asian food.
However, as I was scrolling in that direction the words “Pomegranate Sorbet” stopped me in my tracks. It was currently 84 degrees in my 3rd floor apartment with a piddly wind blowing through. Nothing sounded more amazing at that exact moment that something cold and delicious like a pomegranate sorbet.
Of course, my ice cream maker requires 15 hours in the freezer beforehand…so I did what any normal person does: hopped up from my chair so fast it almost fell over and ran to the kitchen to put the ice cream maker in the freezer. I only startled both cats and got a strange look from the husband. Whatever.
- 1/2 cup water
- 1/2 cup sugar
- 2 cups pomegranate juice
1. Combine water and sugar together in a small saucepan over medium heat. Stir until the sugar has dissolved.
2. Pour into a larger container and add the pomegranate juice. Refrigerate until chilled.
3. Transfer to the bowl of your ice cream maker and process according to manufacture directions.
4. Freeze until chilled.
Of course, in the 24+ hours it took me to make this, the weather changed drastically and its now a windy 64 degrees outside. Gotta love Maryland weather! This is tart, but absolutely delicious. I had a very hard time not eating a ton of it in one sitting.