Pomegranate, Coconut and Basil Sorbet


A magical, sophisticated blend of flavors arises in this simple sorbet.

Garnish with toasted coconut and/or basil leaves for added flourish.

See other related recipes in Herbed Sweets

Yield: 1 quart
Prep Time: 5 minutes plus steeping, chilling and processing time
Shelf life: several weeks in a freezer


2 cups pure pomegranate juice
1 cup canned coconut milk
¾ cup granulated sugar
¾ cup basil leaves (about ¾ ounce), coarsely chopped
1 tablespoon vodka


  1. In a small saucepan, combine the pomegranate juice, coconut milk, sugar, basil and vodka. Bring to a just under a boil, stir to dissolve the sugar and remove from the heat.
  2. Steep for 30 minutes, strain to remove the basil, cover and refrigerate until cold, several hours or overnight. Transfer to an ice cream maker and process according to manufacturer’s instructions. Scrape into a quart container and freeze.

Nutritional Data (per serving): Calories: 170; Cholesterol: 0 mg; Sodium: 10 mg; Fat: 6 g; Dietary Fiber: 0 g

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