Prepare fresh pomegranate juice, if necessary.* Combine 1/2 cup pomegranate juice, and water, in a pot and heat over a medium flame to 95°F then add the glucose and dextrose Combine orange zest and granulated sugar in small bowl. Continue heating and add granulated sugar when mixture reaches 115°F. Continue heating base to 180°F, remove from heat, strain and cool down in an ice bath. Place base in refrigerator overnight to chill. The next day, add the rest of the pomegranate juice and lemon juice to base; use an immersion blender to incorporate. Churn sorbet at 15°F in an ice cream/sorbet machine, following manufacturer’s directions. Set aside in freezer until needed.
Place gelatin sheets in water to hydrate. In a small saucepan, slightly caramelize kuromitsu syrup over medium heat. Remove gelatin from water. Add 4-1/4 oz. water to the saucepan to stop the caramelizing process. Add the hydrated gelatin sheet to mixture, strain well and cool down. Set aside in refrigerator until needed.
Serve this pomegranate recipe.
Combine milk, granulated sugar, Maizena corn meal, honey and vanilla in a small pot over medium heat. Bring mixture to 185°F. Strain well, combine with sifted goat cheese in a blender and blend on medium speed until smooth. Set aside in refrigerator until needed.
Bring water and honey to a light boil, strain and cool over ice bath. Set preparation aside in refrigerator until needed.
* For 1 cup of juice, cut 2–3 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.
*** Note: Dextrose, glucose and kuromitsu syrup (also known as brown sugar syrup) can be found at most major natural foods stores like Whole Foods. For the purposes of this recipe, if these items are not available in your area, you can substitute granulated sugar for glucose and dextrose, and maple syrup for kuromitsu syrup.