Pomegranate Cava Sorbet, The Revenge of Ruby Heart-Stealer

December  4, 2012
3 Ratings
  • Serves 6
Author Notes

Ruby Heart-Stealer is back. You may remember her as the Lady in Red to the now-disgraced Silvio Berlusconi. We crafted a tribute to her for Valentine's Day in the form of a different sorbet. This time we are using pomegranates (as well as rasberries). Berlusconi always needs a razberry. You will need an ice cream maker. This recipe works well with the Cuisinart 1 1/2 quart model. It can be either a dessert or a palate cleanser between courses, perhaps prior to a holiday roast goose. So then, "good night you ladies of Spain." —pierino

Test Kitchen Notes

This sorbet is as gorgeous as a ruby with enough complexity of taste to steal your heart. The flavor of the raspberries comes through first, followed by the Cava, and pomegranate juice adds a pleasant tart astringency throughout. I was unable to find really good fresh raspberries, so I used thawed frozen instead with great results. It does take a bit of time and effort to get the cup of juice from the blended berries and arils, but it's well worth it. The only warning I have echoes pierino's advice: serve this in pre-frozen bowls, or risk a weepy sorbet-induced broken heart! —hardlikearmour

What You'll Need
  • 1 cup pomegranate juice*
  • 1 pint fresh rasberries
  • Seeds of one pomegranate, roughly 4 ounces
  • 1 cup cava**
  • 1/2 cup sugar
  • 1 cup water
  • pinch of salt
  1. Prepare a simple syrup mixture with water and sugar. Combine water and sugar in a sauce pan and heat until just before it boils. Stir until the sugar is dissolved. Set aside.
  2. Into a sturdy blender place the rasberries along with 1 tablespoon of your pomegranate seeds (remaining seeds will be served to garnish). Liquefy this mix---enough to produce one cup. Push through a fine strainer to separate any residual pulp or seeds.
  3. Whisk the pomegranate juice, rasberry juice and cava together and then whisk the combination into the syrup. Add that little pinch of salt. It's lucky.
  4. Chill the juice and cava mix in your refrigerator for 2 to 4 hours.
  5. From this point, follow the instructions for your ice cream maker. Mine requires about 20 minutes of churning action. Hold in your freezer if not using at once. Sorbet wants to go weepy on you rather quickly.
  6. Serve in chilled glass bowls sprinkled with pomegranate seeds.
  7. *You can purchase 100% pomegranate juice from POM. It comes in convenient 8 ounce bottles.
  8. **Freixenet offers their cordon negro brut in 187 ml bottles. Of course you can buy a larger bottle and consume the rest while your sorbet is making itself.
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Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.

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