Pomegranate, Coconut and Basil Sorbet

A magical, subtle mix of flavors arises on this easy sorbet.

Garnish with toasted coconut and/or basil leaves for added flourish.

See different associated recipes in Herbed Sweets

Yield: 1 quart
Prep Time: 5 minutes plus steeping, chilling and processing time
Shelf life: a number of weeks in a freezer


2 cups pure pomegranate juice
1 cup canned coconut milk
¾ cup granulated sugar
¾ cup basil leaves (about ¾ ounce), coarsely chopped
1 tablespoon vodka


  1. In a small saucepan, mix the pomegranate juice, coconut milk, sugar, basil and vodka. Carry to a just below a boil, stir to dissolve the sugar and take away from the warmth.
  2. Steep for 30 minutes, pressure to take away the basil, cowl and refrigerate till chilly, a number of hours or in a single day. Switch to an ice cream maker and course of in accordance with producer’s directions. Scrape right into a quart container and freeze.

Dietary Information (per serving): Energy: 170; Ldl cholesterol: zero mg; Sodium: 10 mg; Fats: 6 g; Dietary Fiber: zero g

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