Pomegranate Blood Orange Sorbet

I've had some pretty bangin' desserts over my years but I've never yet had one of those truly orgasmic food experiences that makes your eyes roll back in your head, gives you tingles from head to toe and leaves you wondering "what do I need men for if desserts like this exist".  But...this is by far the sexiest sorbet I have ever had.  So tart and slightly sour, its icy texture just melts upon hitting your tongue and leaves this lusciously lingering chilling pop in your mouth of deep orange and bright pom flavors.  The pinky color is so cheerful & inviting, just beckoning you to scoop out one two more scoops into your bowl.  Its evil like that.

Thank goodness its good for you!  Not only is it light and non-dairy, but its chock full of antioxidants thanks to all the lovely health benefits from pomegranate juice.  And THEN you have a ton of Vitamin C from the blood oranges!  (Did you know a blood orange also gives you 28% of your daily dietary fiber?  Bonus!)  I'm so totally convinced this should be considered a health food.  So add all those lovely health benefits together and I swear it balances out the 1/2 cup of brown sugar in this recipe.  LOL

Of note - I don't know how dependent you need to be on a ice cream maker for this recipe either.  As its not a typical ice cream with the custard base that fluffs up when in the ice cream maker, I would venture to guess that you could do this granita style...which is shaved ice basically.  What you do, is pour the mix into your freezing container and every hour or so come by and scrape the top layers with your fork to loosen it up.  I am pretty certain you would come up with the same results I did.  It didn't puff up or get all whipped in my ice cream maker...the consistency was just like a watery slushy when I stuck it in to the freezer.  So give it a whirl granita style!  (Giada on Food Network makes granitas all the time, maybe you can find a demo if you look.)

Pomegranate Blood Orange Sorbet

via RecipeGirl.com

2 cups pomegranate juice
1 cup freshly squeezed blood orange juice (4 large blood oranges)
1 Tbsp. fresh lemon juice
1 cup water
½ cup brown sugar
1/8 tsp ground cinnamon (I did the cinnamon but will probably leave it out next time.)

Combine water and brown sugar in small saucepan. Bring to a boil and boil vigorously for 5 minutes. Remove from heat and combine with pomegranate juice, blood orange juice, lemon juice and cinnamon. Cover and refrigerate overnight.

Process in ice cream maker according to manufacturer’s instructions. It should take about 20-25 minutes to freeze up and get nice and slushy. Scoop into freezer-safe container; freeze at least 3 hours or up to several days.

Yield: About 3 cups