I was thinking of calling this a tropical fruit sorbet, but I guess there’s nothing too tropical about pomegranates and oranges, since they both grow locally in our lovely Mediterranean climate. Coconut, however, is another story. I’m finding coconut cream adds a nice texture to my non-dairy, vegan sorbets. In this case, it’s a surprising taste alongside our local fruits. As a bonus, this sorbet came out a gorgeous fuchsia.
In order to get the quantities listed below, I juiced three pomegranates and three oranges. You could probably get the same quantity of juice from only one or two pieces of each kind of fruit; my pomegranates were a bit old and the oranges were small. As a nice garnish, you might want to save a few pomegranate seeds from the juicer.
1 1/4 c orange juice
1 c pomegranate juice
1/2 c coconut cream
1/4 c sugar
pinch salt
1/4 t vanilla (optional)
Mix everything together. The coconut cream did not fully integrate with the fruit juices, but the whole thing froze into a consistent mixture. Let cool to refrigerator temperature, and then run through the ice-cream maker until you have a soft sorbet. Put in the freezer to harden.
