Pomegranate Sorbet

SERVES 8 WHAT YOU’LL NEED

500ml pomegranate juice

125g runny honey, or vegan alternative 100g pomegranate seeds

14g mint leaves

METHOD

Combine the pomegranate juice and honey in a small saucepan over a very low heat until the honey has dissolved. Remove from the heat and leave to cool for five minutes. Line a baking tray with clingfilm and pour in the juice. Transfer to your freezer and leave to set for two hours.

Use the clingfilm to lift the frozen juice out of the tray. Break into pieces and transfer to a food processor. Process until smooth. Pour the sorbet mixture into a small loaf tin. Transfer to your freezer and leave overnight or until just set. Serve in scoops topped with pomegranate seeds and fresh mint leaves.

Recipe supplied courtesy of Sainsbury’s. Visit recipes.sainsburys.co.uk