Pomegranate ice

This is so refreshing and so simple to make, you'll want to have some in the freezer at all times

  • Prep:40 mins
    Plus freezing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 350
  • fat 0g
  • saturates 0g
  • carbs 78g
  • sugars 78g
  • fibre 6g
  • protein 2g
  • salt 0.1g


  • 450g caster sugar
  • 8 pomegranates


Why not try
Simply adding pomegrante seeds to a salad of bitter winter leaves, or stirring seeds into rice or couscous dishes.Make a granita
If you don’t own an ice-cream machine, make the syrup into a granita by freezing it on a tray, then breaking up the ice crystals with a fork when it starts to turn slushy. Finally, leave it to freeze completely.


  1. Tip the sugar into a bowl and pour over 600ml of boiling water from a kettle. Stir to dissolve, then set aside to cool.

  2. Meanwhile, juice the pomegranates. Squeeze and press the skin of seven of the pomegranates vigorously to crush the seeds inside. Hold the squashed fruit over a bowl, slit the skin with a knife and the juice will pour out. Mix the juice with the syrup and churn in an ice-cream machine until set, then scoop into a plastic container and freeze. Serve the sorbet in scoops, scattered with a few seeds from the remaining fruit.

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