Little Throat Blisters

Christmas menu 2010: Pomegranate Sorbet

I now a penchant for sorbet as part of a menu was discovered. However, my shortcuts are very tame and I must admit, I like the sorbets in particular that they are another splash of color while a menu. Originally I wanted the this year's Christmas menu make a mulled wine sorbet, but rejected my virtual cooking group vehemently and recommended ". Mach rather what obstig-lemony-aromatic" But I had set myself in the head that the sorbet colors to table decoration should fit ... So pomegranate, because we have a dark red square plate.

When pomegranate sorbet, it is important as pure as possible, pure pomegranate juice used. Often blends with apple juice or cranberry are available - delicious, but for a sorbet that is to be a dessert, too sweet. So now absolutely juice and make a wide berth, fruit juice drinks and the like dishwater - or pomegranate juice, if juice is not getting.

The sorbet can be prepared as part of a menu and the day before.

pomegranate sorbet

Ingredients for 6 servings: 500 ml
pomegranate juice (juice alternatively 5-6 pomegranates)
100 g white sugar
Mark of a vanilla bean
mint leaves for decorating

Preparation:

juice and sugar in a saucepan, bring to a boil and simmer for so long, until the sugar dissolved completely. Then stir in the vanilla and cool the liquid to. After cooling to give about 4 hours in the freezer, taking it regularly stir with whisk or fork. To serve, fill

portions in small glasses and garnish with mint.

taste remains with sparkling wine or champagne is poured.

I like this recipe as a second contribution to the rich part-garden-Koch-Event one. Thanks to Su for organizing and Jan Theofel for the nudge!