Sorbet in the ice cream maker

European ice cream - either Italian or French, but in any case delicious and very refreshing! The most summer treat is frozen fruit puree with a sweetener, which can act as honey, sugar, maple syrup, and almost any other less caloric and more useful sweetener. And alcohol is often added to this dish. Today we will add honey to the sorbet, and we will leave the alcohol for the next time :)

From the evening before the day when it is planned to cook sorbet, we remove the bowl of the ice cream maker in the freezer. We keep it there for at least fourteen hours so that the refrigerant freezes well. However, ice cream makers are different... If the bowl does not need to be frozen, the cooking process will be simplified and accelerated at times!

So, the next day we start cooking sorbet. To do this, I thoroughly wash the oranges. It is best to do this with the hard side of the sponge in order to thoroughly wash off the preservatives that are usually used to treat the peel of fruits. After washing, wipe the oranges with napkins and remove the zest from them. We try to cut off only the color layer, thinly, so that the white part does not fall. Otherwise, the dessert will be very bitter. It is convenient to do this with the help of a special device. In total, we will need a tablespoon of zest.

Pour water into a small saucepan. It is necessary to use clean, good water, filtered, not tap water. Add honey to the water and pour out the orange peel. Put the pan with the mixture on medium heat and bring to a boil. In the process, we mix so that all the sugar dissolves. Do not let the mixture boil - remove from the heat and let it cool completely.

At this time, peel the oranges and squeeze the juice out of half into a suitable sized container. The remaining half is cleaned from the membranes and put the peeled slices into the blender bowl. We grind them.

Combine orange puree with squeezed juice and cooled syrup. Mix well. We remove the bowl of the ice cream maker from the freezer, pour the resulting orange mass into it. We prepare the sorbet for half an hour. It will freeze in front of your eyes!

Ready sorbet can be served to the table right away! But it would be better to pour the half-frozen mass into a special container for freezing. We put it in the freezer for two or three hours.

Everything is ready! We lay out the sorbet on the cremans, sprinkle with pomegranate seeds, distributing them evenly in portions.

Enjoy and refresh! :)