Pomegranate Blueberry (Raspberry) Sorbet

After those pork chops the other day, I had about half a container of blueberries left over that I needed to somehow use. Those combined with the left over pomegranate juice from the Berry Chai Infusion made the perfect sorbet.

To make this, combine 1c of water with 1/2c of sugar and boil until the sugar dissolved. Chill until cold, about 1 hour, then combine with 2c pomegranate juice, 1/4c lemon juice, and 1T raspberry extract. Chill again (or chill the additional juices before adding). Pour into ice cream maker and freeze according to instructions. About 5 minutes before finished, add in 1/2c blueberries.

I wish this had scooped better, but what was lacking in consistency was more than made up for with taste. This sorbet is super tart and tangy, and a great snack for dessert or just a quick refreshment.

Mango Sorbet

I recently purchased an ice cream maker, so for my birthday my awesome sister sent me an ice cream recipe book called The Perfect Scoop. I had a few mangoes sitting around so I tried some mango sorbet right away, adapted slightly.

Mango Sorbet

2 large mangoes

2/3 c sugar

2/3 c water

4 tsp lemon juice

1 T dark rum

pinch of salt

Peel the mangoes and cut into cubes. Put mango cubes into blender with sugar, water, lemon juice, rum, and salt. Puree mixture until smooth. Chill mixture before freezing in ice cream maker.