Pomegranate and prosecco sorbet

Pomegranate and prosecco sorbet

Total: 6 hr 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 177 kcal
, Carbohydrate: 32 g
, Protein: 1 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pomegranate seeds

70 g pomegranate seeds


3 dl Prosecco
3 pomegranates, juice squeezed out (yields approx. 200 ml)
75 g sugar
1 tbsp birnel (pear syrup)
1 tbsp lime juice
1 pinch cinnamon
1 pinch bourbon vanilla powder
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How it's done

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Pomegranate seeds

Spread the pomegranate seeds on a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 180°C, remove and leave to cool.


Thoroughly mix all of the ingredients in a pan, simmer over a medium heat for approx. 15 mins., leave to cool.

Transfer the mixture to a wide stainless steel bowl.

Freeze for approx. 5 hrs., stirring twice with a fork. Stir using the whisk on a hand mixer, freeze for a further 1 hr.

Sprinkle the pomegranate seeds on top, serve.

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