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  • 3 cups fresh pomegranate juice or 1 (24-ounce) bottle pomegranate juice
  • 1 cup chardonnay
  • 1/2 cup sugar
  • Fresh pomegranate seeds


  1. Place juice, chardonnay and sugar in a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, and chill well.
  2. Pour into the canister of an ice-cream freezer; freeze according to manufacturer's instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze 8 hours, scraping occasionally with a fork). Spoon into a freezer-safe container; cover and freeze 1 hour or until firm.  Garnish with fresh pomegranate seeds.
Recipe by High Cotton Food Styling & Photography.  

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The recipe was originally published as Pomegranate Chardonnay Sorbet on

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