Cranberry Pomegranate Sorbet is the perfect dessert to enjoy after a hearty, robust Thanksgiving meal. It's very light and a great pallet cleanser.
Make sure that your ice cream maker is ready to go. My KitchenAid Stand Mixer Ice Cream Attachment requires that the bowl is in the freezer for at least 24 hours prior to mixing.
In a medium sized pot, add 2 cups of water, 1/2 cup of organic can sugar, cranberries, and pomegranate seeds. Heat on medium heat to bring to a simmer. Simmer for 10-15 minutes until the cranberries burst.
After the cranberries burst, place the mixture into a blender. Blend on high until smooth. Strain through a mesh strainer to remove any solid bits. Place into the fridge to chill for 2-3 hours.
In a medium sized pot, make simple syrup by combining the remaining cane sugar and water. Bring to a boil and boil for 3 minutes. Place into an airtight container and store in the fridge to chill.
After your Cranberry Mixture and Simply Syrup are chilled, juice your lemons, limes, and oranges. Mix all of the ingredients in a large bowl. Whisk until well combined.
Place your mixture into an ice cream maker and mix according to the instructions of your ice cream maker. You should notice that your sorbet thickens after a few minutes. Once it gets to your desired consistency, remove from ice cream maker and place into a loaf pan. Place into the freezer to completely set for a few hours.
Scoop & Enjoy.