Pomegranate Sorbet Without an Ice Cream Maker

Pomegranate sorbet without an ice cream maker comes out icy and refreshing with either the fork method or the blender method, no equipment beyond a freezer.

The fork method

Mix pomegranate juice with sugar and lemon juice until dissolved, then pour into a wide, shallow pan for fast, even cooling. Every 30 to 45 minutes, scrape it with a fork to break up ice crystals forming at the edges. Repeat four to five times over roughly three hours, until you get fine, even ice flakes throughout.

The shallower the pan, the faster it cools and the finer the crystals turn out, so avoid a deep bowl. Metal cools faster than plastic, shortening the total freezing time.

The blender method

If you'd rather not return to the freezer several times, pour the mixture into a pan, freeze it solid, then break into chunks and blend until smooth. Return it to the freezer for another hour before serving, so the texture sets.

This is a dish for entertaining during Chol HaMoed: make it in the morning, ready to serve that evening after the holiday meal. Sugar, not honey, provides the sweetness, so it also works for vegan guests. Serve it in small bowls, or alongside crisp cookies that balance the chill. The arils that garnish it come from a whole fruit, and for a clean way to seed one, see How to Seed a Pomegranate in Two Minutes Without the Mess.