Pomegranate Sorbet W/Mini Chocolate Chips

Pomegranate Sorbet W/Mini Chocolate Chips from Brittany's PantryGreetings!  I am just popping in quick to share one of my favorite recipes!

This past weekend was Race Weekend!  Otherwise known as the-weekend-my-family-comes-down-from-Minnesota-to-run-in-the-Illini-half-marathon!  My sister and her boyfriend drove down this year and surprised me by showing up with my other sister, just in from Seattle!  We had a wonderful little family reunion!

This sorbet has made it onto the race weekend menu three times now.  I always plan a menu that is especially vegetable, carb, and protein heavy the night before the race, but without a lot of fat or dairy to weigh them down.  Dinner the night after the race is always good lean protein and healthy fats for muscle repair.  Since my sisters each have varying degrees of dairy allergies, this sorbet is just about the most perfect dessert.  It is special enough that it really feels like we are celebrating our time together, but is light and refreshing to keep the runners light on their feet!

This sorbet is delightfully slushy and while it is great now in the spring, keep it in mind for mid summer too!  It has a clean, tangy taste that would be oh so welcome on a hot July day!Pomegranate Sorbet W/Mini Chocolate Chips from Brittany's Pantry One Year Ago: Strawberry Shortcake Cake Classic Buttermilk Biscuits
Two Years Ago: Lemon & Herb Deviled Eggs

Pomegranate Sorbet W/Mini Chocolate Chips
Adapted from Giada
With a short ingredient list, this sorbet comes together in no time!  If you think your kids might protest the herby flavor of the mint, just leave it out.  It will still be great!  In turn, you can omit the chocolate chips too!

1 c sugar
1/2 c water
1/2 c packed, fresh mint leaves
2 c pure pomegranate juice
1 c orange juice
1/2 c mini chocolate chips

In a small, heavy bottomed saucepan, heat the sugar and water until just starting to boil.   As soon as the sugar dissolves, remove from the heat, add the mint leaves, stir to submerge, and let steep for about 20 minutes.  Strain and chill.  Once cold, add the mint syrup to the two juices and freeze in your ice cream maker according to manufacturers directions.  Stir in the chocolate chips and freeze until completely firm.  Enjoy!