Pomegranate and blueberry sorbet

This intensely fruity sorbet is incredibly refreshing and only contains a small amount of added sugar. Serve with extra blueberries and pomegranate seeds, plus a spoonful of crème fraîche for added indulgence.

  • Preparation time: 10 minutes, plus churning and freezing
  • Total time: 15 minutes, plus churning and freezing

Makes: 6 (makes about 750ml)


60g caster sugar
500g fresh or frozen blueberries
250ml chilled pomegranate juice, such as Pom


1. In a small pan, gently heat the sugar with 60ml water until dissolved. Bring to the boil and simmer for 1 minute; leave to cool.

2. Whizz the blueberries and pomegranate juice in a blender until puréed. Pour through a fine-meshed sieve, using a spatula to scrape as much juice through as possible; discard the skins from the sieve. Stir in the cooled sugar syrup.

3. Chill for a couple of hours, then  churn in an ice-cream machine until thickened and the blade begins to slow down. Transfer to a lidded, freezeproof container and freeze for at least 3 hours, until firm