1 cup pomegranate seeds
2 ½ cups cranberry juice
2 ½ cups pomegranate juice
½ cup sugar
2 cups cranberries
2 cups chardonnay
Reserved pomegranate seeds
Slice the outside skin of the pomegranate, being careful to avoid cutting into seeds if possible.
Pry the pomegranate apart.
Pull it into two halves. Break the pomegranate into pieces and pull out the seeds.
Place one cup of seeds into a measuring cup for the sorbet and reserve the others for garnish.
Place cranberries, pomegranate seeds, and juices in a small stock pot over medium heat.
Simmer the mixture for 20 to 30 minutes until the cranberries have popped and are soft.
Add sugar, stir until dissolved, and simmer for another 10 minutes.
Using an immersion blender or a potato masher, blend fruit and juice.
Remove cranberry mixture from heat and strain out the pomegranate seeds and cranberry skins.
Add the chardonnay. If you prefer non-alcoholic version, add the alcohol along with the berries and allow the alcohol to evaporate while cooking.
Pour the sorbet mixture into shallow container and place in the freezer.
Remove the container from the freezer scrape sides with a fork and whisk to allow for even freezing.
Repeat whisking every hour to allow for even freezing.
Whisk again before serving.
Scoop sorbet into glasses and garnish with reserved pomegranate seeds and mint leaves. Serve immediately.
Pomegranate Cranberry Chardonnay Sorbet "Pomegranate Cranberry Sorbet" "Pomegranate Sorbet" "Cranberry Sorbet".