Pomegranate and orange sorbet recipe

1. Gently heat the caster sugar and 250ml water in a small saucepan, stirring occasionally, until the sugar has dissolved. Bring to the boil then simmer for 3 mins until slightly thickened; remove from the heat.
2. Blitz the pomegranate seeds in a food processor until juiced. Pass through a sieve into a large bowl; you should have around 175ml of liquid. Stir in the orange juice, sugar syrup and lime juice. Leave to cool, then transfer to the fridge for 1 hr.

3. Pour into a freezable container and freeze for 24 hrs. To serve, whizz the frozen mixture in a food processor, scoop into glasses and scatter with extra pomegranate seeds.

See more Dessert recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer