POM Wonderful Sorbet and WINNER

A while back, POM Wonderful contacted me and asked if I'd like to receive a case of their pomegranate juice to use in a recipe. Would I ever!!! I had eaten pomegranate seeds before but never tried the juice. I couldn't wait for it to arrive.

They sent me all these little bottles of beautiful ruby red juice. I decided there was no better way to use it than to make a cool, refreshing sorbet. I got the recipe from the POM website and it was fantastic. I loved the flavor of the pomegrante juice and the color of the sorbet is simply stunning! If you haven't tried pomegranate juice yet, you should because it is awesome.

WINNER: Congratulations to Mrs. Fox's Sweets!!! She was the winner of my jewelry giveaway. I'm so happy for her.

POM Sorbetto (from POM Wonderful)

2 c. POM Wonderful juice
1/2 c. sugar
1/2 c. water

Combine water and sugar in saucepan over medium heat until sugar dissolves completely. Remove from heat and allow it to cool down in the refrigerator. Once chilled, add pomegranate juice. Pour the mixture into the can of an ice cream maker; process according to the manufacturer’s directions.

Kiwi Sorbet

Apparently, fresh fruit on sale + ice cream maker = dangerous combination. I've never made my own sorbet before, but all of a sudden, it's all I can think about. Strawberry, grape, honeydew melon, grapefuit - they all call out relentlessly, "Make me, make me." How would I ever choose? Well, since I had a bunch of kiwis in my fridge, I decided to start with a kiwi sorbet.

The kiwi sorbet was not only super easy to make and delicious, it was so pretty to look at too. Cool green with those striking black seeds dotting the surface. Some people prefer to strain the seeds out, but I think they add a lot of character and I like the feel of them crunching in my teeth. Yeah, I'm a little weird, I admit it.

You can bet I will never again go to the grocery store and stare longingly at those $4 pints of sorbet in the freezer. I think I'll hit the fruit section instead and come home to make my own. Besides, when you make your own, you get the benefit of being able to enjoy a variety of flavors that you won't find anywhere else. Your imagination is the limit. My imagination is already dreaming up my next batch of sorbet.

Kiwi Sorbet (The Delicious Life)

6-7 kiwis
1 c. water
1/2 c. sugar
2 Tbsp. lemon or lime juice

Bring the water and sugar to a boil to make simple syrup. Remove from heat, stir until sugar is completely dissolved, then let cool.

Peel the kiwis, chop, and puree them to make 2 c. puree.

Combine the syrup, kiwi puree, and lemon juice and pour into your ice cream maker. Freeze according to manufacturer's instructions, letting it churn until you get your desired consistency.

This recipe is linked to:
My Meatless Mondays
Midnight Maniac Meatless Monday
Recipes I Can't Wait to Try
Full Plate Thursday
Made it on Monday
Sweet Indulgences Sunday

Chocolate Peanut Butter Sorbet Bombe

I must admit, the chocolate sorbet got the creative juices flowing. So, I began to think of a way that I could really use it in something spectacular. That got me remembering those Vienetta ice cream loaf treats that I used to see in grocery stores. They were made of ice cream layered together with crispy chocolate, so elegant, but also so incredibly expensive. Surely, I could come up with something like that or even better.

But, what type would I create? Hmm, well what better combo than chocolate and peanut butter? I decided that I would layer the sorbet with Nutter Butters and Butterfinger Snackerz candies. And so it began. I first lined a mini loaf pan with plastic wrap, leaving enough to hang over the sides. Then, I slightly softened 2 cups of the chocolate sorbet and crushed some Nutter Butter cookies. I made a layer of chocolate sorbet in the pan, topped it with a layer of crushed cookies and then repeated the layers. I then put on a final layer of chocolate sorbet and topped that with a layer of Butterfinger Snackerz. Finally, I wrapped the top with the overhang from the plastic wrap and put it in the freezer to chill.

When it was nice and frozen solid, I took it out, sliced it, and marveled at all the beautiful layers.


It just looked so neat and it was also so easy to make. I can definitely imagine serving this to guests at the end of a nice dinner. My family was certainly impressed and we all enjoyed how good it tasted. I'm just tickled pink that my idea worked out.

Chocolate Peanut Butter Sorbet Bombe (created by Lisa of Sweet as Sugar Cookies)

2 c. chocolate sorbet, slightly softened
crushed Nutter Butter cookies
1 small pkg. Butterfinger Snackerz (about 12 pieces)

Line a mini loaf pan with plastic wrap, leaving enough to hang over the sides. Spoon in a layer of chocolate sorbet and smooth it out. Top with a layer of crushed Nutter Butter cookies. Top with another layer of chocolate sorbet and another layer of cookies. Top with one last layer of chocolate sorbet. Cover the sorbet with a layer of Butterfinger Snackerz. Wrap the plastic wrap over the top of the loaf and put in the freezer to chill thoroughly until solid. When frozen, slice with a sharp knife.

This recipe is linked to:
What's Cooking Wednesday
Made it on Monday
Recipes I Can't Wait to Try
Full Plate Thursday
Friday's Potluck
Fat Camp Friday
What's Cookin' in the Kitchen
Sweet Tooth Friday
So Sweet Sundays
Themed Bakers Sunday

Chocolate Sorbet

WARNING: Only EXTREME chocoholics need apply for this one.

I'll give you three reasons why you must make this sorbet as soon as possible. One - since it doesn't require any cream or egg yolks, it's a lot lower in fat and calories than other chocolate ice creams. Two - even without the extra fat, this is hands down the darkest, deepest, chocolatiest bliss that you will ever put into your mouth. I'm serious, the sheer chocolatiness of it will blow you away. Three - it is a cinch to make. So, get ready, get set, and RUN to your ice cream makers now. You'll be glad you did.

Chocolate Sorbet (from Smitten Kitchen)

2 1/4 c. water
1 c. sugar
3/4 c. unsweetened cocoa powder (I used natural)
pinch of salt
6 oz. bittersweet or semisweet chocolate, finely chopped (I used semisweet chocolate chips)
1/2 tsp. vanilla extract

In a large saucepan whisk together 1 1/2 c. of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove from the heat and stir in the chocolate until it's melted. Stir in the vanilla and the remaining 3/4 c. water. Transfer the mixture to a blender and blend for 15 seconds (I just whisked the mixture rapidly for 15 seconds). Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

Makes 1 quart

This recipe is linked to:
My Meatless Mondays
Just Another Meatless Monday
Mouthwatering Monday
Hearth and Soul Hop
Delectable Tuesdays
Dr. Laura's Tasty Tuesdays
A Little Birdie Told Me
Tuesday Night Supper Club
Savory Sundays
Themed Bakers Sunday