Deep ruby-red and bursting with vibrant fruit flavour, this refreshing sorbet balances the sweetness of pomegranate with the tartness of cranberry for a light, cooling dessert that's perfect any time of year.
Instructions
- In a small bowl, combine the caster sugar and hot water, stirring until the sugar has completely dissolved to make a simple syrup.
- In a separate bowl, combine the pomegranate and cranberry juice, lemon juice and salt.
- Stir the simple syrup into the juice mixture until fully combined.
- Pour the mixture into the InstantChill™ Mixing Bowl.
- Select the Sorbet program and set the time to 24 minutes.
- Allow the program to run until complete.
- Serve immediately for a soft texture, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer consistency.
About The Chef
Instant Pot® Culinary Team
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
