Blueberry And Pomegranate Sorbet

Serves 4; Preparation time: 20 – 25 minutes

Ingredients:

• 180g blueberries
• 200ml pomegranate juice not concentrate
• 130ml water
• 75g sugar
• 2 tablespoons cornstarch or tapioca starch
• 1 pinch of kosher salt

Preparation:

1. To a medium sixed saucepan, add the pomegranate juice and slowly warm to a boil.
2. As soon as it boils, reduce the heat to a simmer and keep doing so until about a quarter of the volume has boiled off.
3. Add the blueberries and cook for 5 or 10 minutes more.
4. Add the whole mixture to a blender and whizz on high speed and leave to cool slightly.
5. To another saucepan, add 100ml water and heat to a high temperature, then add the sugar.
6. Allow to boil but only swirl without stirring so that the sugar slowly dissolves.
7. Turn the temperature up to high heat and keep cooking to make the mixture thicken. Once it has thickened, reduce the heat.
8. Using the remaining water (ca. 40ml), add the cornstarch and salt and mix well with a whisk so that the cornstarch dissolves. Add this to the syrup.
9. Cook for another minute but mix thoroughly.
10. Chill the whole mixture in a bath of ice-cold water for 10 or 20 minutes and blend it all together.
11. Transfer to a container and place in the freezer for up to 8 hours.