Have you something to do tomorrow? Do it today.
-Poor Richard's Almanac
This week is so lovely and sunny here, but last week told a different story. When I moved here, it made me laugh to see everyone cover their trees and plants with blankets when temps hit 32 degrees, but now I have my own yard, and I get it. SAVE THE PLANTS!! Everything here dies when we hit 32 degrees, because everything that grows here survives 120 degree temps in the summer. You can't have it both ways. So as we headed into a week of freezing temps, I headed out and covered the precious plant life in our yard, and set about harvesting two trees worth of lemons, and a full tree of pomegranates.
What to do, what to do...
It's delicious. I love lemon sorbet, but the pomegranate seems to mellow out the zing a little bit, so it's even better. Plus, I love the color.
And look how cute it is served in egg cups :)
Lemon Pomegranate Sorbet
2 C Water
2 C Sugar
1 C Lemon Juice (These were ripe lemons. You may need to use less if yours are more tart)
1 C Pomegranate Arils
Heat the water and sugar just to a boil, and remove from heat. Add lemon juice. Use a food processor or food chopper to break down the pomegranate arils into a juicy paste, and strain through a mesh sieve into the lemon mixture. Now freeze!
You don't even need an ice cream mixer for this---I didn't feel like pulling mine out, so I just froze it in a bowl and took the bowl out of the freezer and stirred it every once in a while to break up the ice crystals as they were forming. The result? Soft, tangy, perfect sorbet.