POM Sorbetto by Chef Holly Smith
Time to Table: 15 Minutes Prep, 10 To 15 Minutes Freezing With Ice Cream Maker, Depending On Manufacturer (2 To 3 Hours Freezing Without)
Servings: 4 to 6
Ingredients:Sorbetto Base:
Juice from 4–6 large POM Wonderful Pomegranate*, or 2 cups POM Wonderful 100% Pomegranate Juice, or POM Wonderful 100% Pomegranate Juice Concentrate, reconstituted to the equivalent amount.**
1/2 cup arils from 1–2 large POM Wonderful Pomegranate or POM POMS fresh pomegranate arils for garnish
1/2 cup granulated sugar
1/2 cup water
pinch kosher salt
Preparation:
Sorbetto:
Prepare fresh pomegranate juice,* or POM Wonderful 100% Pomegranate Juice Concentrate, reconstituted to the equivalent amount.** Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Combine water and sugar in saucepan over medium heat until sugar dissolves completely. Remove from heat and allow it to cool down in the refrigerator. Once chilled, add pomegranate juice and a pinch of kosher salt. Pour the mixture into the can of an ice cream maker; process according to the manufacturer’s directions.*** Keep frozen until it's time to serve. Garnish with fresh pomegranate arils. Serve this pomegranate recipe.
Notes:
* For 2 cups of juice, cut 4–6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**8oz or 1 cup of juice = 3 tbsp POM concentrate plus 6.5 oz water
Conversion: 1 tablespoon of concentrate = 0.5 fl oz of concentrate To make pomegranate juice, mix 1 part concentrate with 4 parts water.
***Freezer Method: If not using an ice cream maker, put the mixture in a Pyrex baking dish. Fill to about 1 inch deep or less and place in freezer. Scrape with a fork after 30 minutes and then every 15 to 20 minutes until completely frozen to make granita. Option: Steep fresh thyme or ginger with the sugar and water.
Nutritional Information:
Nutrients per Serving (4 oz.): 87 calories (0 calories from fat), 0g total fat, 24g carbohydrates, 0mg cholesterol, 23g total sugars, 90mg sodium.
Sorbetto:
Prepare fresh pomegranate juice,* or POM Wonderful 100% Pomegranate Juice Concentrate, reconstituted to the equivalent amount.** Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Combine water and sugar in saucepan over medium heat until sugar dissolves completely. Remove from heat and allow it to cool down in the refrigerator. Once chilled, add pomegranate juice and a pinch of kosher salt. Pour the mixture into the can of an ice cream maker; process according to the manufacturer’s directions.*** Keep frozen until it's time to serve. Garnish with fresh pomegranate arils. Serve this pomegranate recipe.
Notes:
* For 2 cups of juice, cut 4–6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**8oz or 1 cup of juice = 3 tbsp POM concentrate plus 6.5 oz water
Conversion: 1 tablespoon of concentrate = 0.5 fl oz of concentrate To make pomegranate juice, mix 1 part concentrate with 4 parts water.
***Freezer Method: If not using an ice cream maker, put the mixture in a Pyrex baking dish. Fill to about 1 inch deep or less and place in freezer. Scrape with a fork after 30 minutes and then every 15 to 20 minutes until completely frozen to make granita. Option: Steep fresh thyme or ginger with the sugar and water.
Nutritional Information:
Nutrients per Serving (4 oz.): 87 calories (0 calories from fat), 0g total fat, 24g carbohydrates, 0mg cholesterol, 23g total sugars, 90mg sodium.
Chef Holly Smith
Chef Holly Smith
Holly Smith’s Northern Italian inspired cooking at Cafe Juanita and Poco Carretto Gelato has received both local and national acclaim. Holly is the 2008 James Beard Foundation winner for Best Chef Northwest and Cafe Juanita has been recognized by Gourmet Magazine, Top 50 Restaurants, Robb Report, Top 57 Fine Dining, Best Italian Restaurants from Wine Spectator, 4 stars from the Seattle Post Intelligencer, as well as a nomination for Best Restaurant Service from the James Beard Foundation 2009.
Chef Smith is from Monkton, Maryland. After course work in political science at Colby College she traveled and found her true passion in restaurants and cooking. While enrolled in Baltimore International Culinary College Holly completed an externship with Master Chef Peter Timmons in Ireland. Holly began her career in Baltimore at the Milton Inn, moving to Seattle and working with Tom Douglas at the Dahlia Lounge as sous chef and then opening Brasa with Tamara Murphy as chef de cuisine. Throughout her tenure at each restaurant, and enhanced by trips to Italy, she found her true cooking inspiration in the flavors and foods of Northern Italy.
In 2000 Holly’s dream became a reality with the opening of Cafe Juanita. The restaurant is dedicated to sustainable practices, a commitment to organics and local sourcing as well as forging relationships with artisan Italian producers and winemakers. This passion and dedication to the whole restaurant experience garnered rave reviews from the very early days in publications such as Food and Wine magazine, 10 restaurant stars – Top Italian Lists, Esquire magazine, Top 21 restaurants in the USA 2000. In 2008, Holly launched Poco Carretto Gelato enabling her to further her connection to local farmers while showcasing authentic gelato from organic ingredients.
As Chef Owner of Poco Carretto Gelato and Cafe Juanita, Holly strives to use a modern and local approach bringing food and wine together in innovative and dynamic ways.
Chef Smith is from Monkton, Maryland. After course work in political science at Colby College she traveled and found her true passion in restaurants and cooking. While enrolled in Baltimore International Culinary College Holly completed an externship with Master Chef Peter Timmons in Ireland. Holly began her career in Baltimore at the Milton Inn, moving to Seattle and working with Tom Douglas at the Dahlia Lounge as sous chef and then opening Brasa with Tamara Murphy as chef de cuisine. Throughout her tenure at each restaurant, and enhanced by trips to Italy, she found her true cooking inspiration in the flavors and foods of Northern Italy.
In 2000 Holly’s dream became a reality with the opening of Cafe Juanita. The restaurant is dedicated to sustainable practices, a commitment to organics and local sourcing as well as forging relationships with artisan Italian producers and winemakers. This passion and dedication to the whole restaurant experience garnered rave reviews from the very early days in publications such as Food and Wine magazine, 10 restaurant stars – Top Italian Lists, Esquire magazine, Top 21 restaurants in the USA 2000. In 2008, Holly launched Poco Carretto Gelato enabling her to further her connection to local farmers while showcasing authentic gelato from organic ingredients.
As Chef Owner of Poco Carretto Gelato and Cafe Juanita, Holly strives to use a modern and local approach bringing food and wine together in innovative and dynamic ways.
