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    Pomegranate and blueberry sorbet

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    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.

    • Vegetarian
    • Gluten Free
    • 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

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more


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