pomegranates

We never got around to making this yesterday and the kids are already tired of turkey (remind me to go back to a smaller turkey next year, so much for growing bodies) and what better way to fill your belly than with pomegranate sorbet. This recipe is actually originally for pomegranate granita in Chez Panisse Fruit but you can also put it in the sorbet maker. Either way it is so worth it and really good. Samuel looks forward to pomegranate season all year.

Combine 1/2 cup water and 1/4 cup sugar, simmer until sugar is dissolved; pour this into 1 cup pomegranate juice. Taste and adjust with a squeeze of lime (oops, just remembering this now...) OK I added some lime juice, tasted the results, no harm done. For sorbet, simply pour into sorbet maker and go write...For granita, pour mixture into bowl and freeze. After about an hour or so, stir the mixture so that it doesn't separate into juice and syrup. Once the mixture is frozen, chop it up with a knife or pick and transfer to smaller container and cover tightly. Alice Waters likes to serve this with tangerine sorbet.

Here is a quote from last year's pomegranate season-

And we made pomegranate sorbet/granita. It is so worth it! Just so you know, it takes about two full pomegranates to make a cup of pomegranate juice. It is good stuff and it goes quick!

Yes- it does take two full pomegranates to get enough juice for this recipe. If you have a larger sorbet maker, you can double the recipe. Take out seeds, put in food processor. Process. It is all a process, after all. Strain, strain, strain. Eh voila. Pomegranate juice!

I keep thinking this will go really well with a little dark chocolate...