Pomegranate and prosecco sorbet
Ingredients
for 4 person
| 70 g | pomegranate seeds |
| 3 dl | Prosecco |
| 3 | pomegranate, 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 |
How it's done
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.
Sorbet
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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