Zinfandel and Pomegranate Molasses Sorbet
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cooling/Chilling/Freezing Time: 12 hours Cook Time: 10 minutes
This flavor-packed sorbet is an all-season treat that is delicious as is, or trick it out with a few spoons of creamy yogurt or sweet vanilla ice cream.
1 cup granulated sugar
2 cups water
2 cups red Zinfandel wine
1 cinnamon stick
2 whole cloves
3 whole green cardamom pods
¼ cup pomegranate molasses
- Combine the sugar, water, wine, cinnamon, cloves, cardamom, and molasses in a medium-sized nonreactive saucepan set over medium heat and cook, stirring, until the mixture comes to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 5 minutes, until the sugar is completely dissolved and the liquid is very fragrant.
- Remove from the heat, allow to cool (it will take about 30 minutes), and pour into a container. Cover and refrigerate for about 3 hours or until completely chilled.
- Pour the chilled mixture into a an ice cream maker and spin according to the manufacturer’s instructions. Freeze for about 8 hours or until completely chilled.