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Score pomegranate rinds lengthwise and crosswise with a knife. Carefully crack open with the knife. Break flesh into quarters with your hands, using scored lines as a guide. Hold each quarter over a large bowl and whack firmly with a wooden spoon to release seeds. Mash seeds in the bowl with a potato masher to release some juice.

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Place sugar, 1 cup water, and pomegranate juice in a large saucepan. Bring to a boil over low heat, stirring constantly. Remove from heat and cool to room temperature. Refrigerate until well.

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Prepare the Pomegranate Sorbet Base. Combine the pomegranate juice water, sugar, and honey in a saucepan. Cook over medium heat until simmering. Let simmer 5 minutes, or until the sugar is completely dissolved. Transfer the pomegranate sorbet base to the refrigerator and cool until completely chilled, about 2 - 3 hours.

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Method. Combine the sugar, cinnamon, molasses and 100ml water in a small pan and heat gently until the sugar has dissolved. Cool completely, then combine with the pomegranate juice and taste. Beat the egg whites to soft peaks in a bowl, then fold into the sorbet mix. Either churn in an ice cream maker or freeze for 2 hours in a metal bowl.

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Place sugar, water, ½ cup pomegranate juice and the pectin in a large saucepan. Bring to a boil over medium heat, stirring constantly. Cook at a boil for 1 minute. Remove from the heat, stir in the remaining pomegrante juice, and cool the mixture to room temperature, then chill for at least four hours, preferably overnight.

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This will take at least 20 to 30 minutes, or longer. Once the simple syrup has chilled, strain the syrup through a fine-meshed sieve set over a large mixing bowl. Discard the ginger chunks. Add the pomegranate juice and St. Germain liqueur to the bowl with the syrup. Whisk together well.

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Instructions. In a saucepan over medium heat, heat the sugar with the water until the water boils and the sugar melts. Add the corn syrup, pomegranate juice, lemon juice and tangerine juice and simmer for 5 minutes. Pour the mixture into a heatproof bowl, cool completely, cover and chill until completely cold.

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Instructions. Simmer the juice: In a medium saucepan set over medium heat, add the pomegranate juice. Bring the juice to a simmer (watch for bubbles all around the edges), and then lower heat to a simmer. Reduce the juice: Simmer the pomegranate juice until it has reduced down to approximately ⅔ to ¾ cup.

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In the large work bowl with the large chopping blade, dump in the frozen pomegranate juice, simple syrup, lemon juice and salt. Pulse 10 times, using long pulses. After scraping the bowl, process until smooth, about two minutes. It only took 20 seconds for the frozen pom juice.

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In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove syrup from heat and cool to room temperature. In bowl, combine syrup and both the pomegranate and lemon juices. Cover and refrigerate mixture until cold. Transfer sorbet to airtight container and freeze.

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January 17, 2013 at 5:01 am. I like to juice pomegranates by cutting it in half, and break apart the seeds and the membrane under water in a bowl. The seeds sink, and the membrane floats, plus it doesn't make a mess from when the seeds pop! Then I whirl it in a blender and strain it.

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Pour the chilled lemon juice, pomegranate juice and simple syrup into a measuring bowl with a lip. Carefully pour the mixture into an ice cream freezer and freeze according to manufacturers instructions. Remove sorbet to a freezer safe bowl with a lid and freeze 4 hours or longer before serving. Makes approximately 1 quart.

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Make the sorbet mixture - Add the pomegranate juice, zest and juice of one orange, the orange liqueur, and the corn syrup to a mixing bowl. Whisk to combine. Chill thoroughly. Freeze the sorbet - Pour the well-chilled mix into your ice cream freezer, and follow the appliance instructions. My Cuisinart requires 20 to 30 minutes.

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Press the puree through a fine mesh sieve as much as you can to extract as much juice as possible. You'll need 500g of juice for the sorbet, set that aside. If you have extra, you can drink it! Stir together the pomegranate juice, the syrup and the lemon juice. Chill it in the fridge for a few hours.

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Directions. In a small saucepan, bring 1 cup water and the sugar to a simmer, stirring just until the sugar is dissolved. Stir in the pomegranate juice and brandy. Let it cool to room temperature, then transfer it to a covered container and refrigerate until chilled, at least 4 hours. Process the sorbet in an ice-cream maker according to the.

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Pour the juice into a gallon sized zip lock baggie. Zip it up tight. Put the baggie of juice flat on a baking sheet or platter in the freezer. Freeze until solid. This will take at least a couple of hours. Cut open the baggie and quickly cut or break the frozen juice into chunks and put into the bowl of a food processor or strong blender.