Zinfandel and Pomegranate Molasses Sorbet

Recipe and photo by Tami Ganeles Weiser Yield:  1 quart
Prep Time:  15 minutes Cooling/Chilling/Freezing Time:  12 hours Cook Time:  10 minutes

Zinfandel and Pomegranate Molasses Sorbet

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


  1. 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.
  2. 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.
  3. 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.

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