Fresh, fruity, and fun this no churn Pink Grapefruit, Pomegranate, and Rosemary Gin Sorbet will wow your dinner guests and rock their socks off! The grapefruit and pomegranate juices and Poetic License’s spectacular artisan ‘Old Tom‘ gin pair together for a perfect sherbet-y summer concoction.
No Churn Pink Grapefruit, Pomegranate, and Rosemary Gin Sorbet
- 150g erythritol / xylitol sweetener
- 100g raw cane sugar/maple sugar
- 2-3 sprigs of fresh rosemary
- Juice of 2 medium/large pink grapefruits (about 350ml)
- 175ml pomegranate juice
- The leaves from 2 sprigs of fresh rosemary
- 125ml Poetic License 'Old Tom' Gin
- 1 egg white (optional)
Blitz up your sweetener and sugar in your Ninja Cup using the ‘Blend’ Auto-IQ setting, or blend on high speed, until it begins to turn into an icing sugar like consistency. Transfer into a heavy bottomed pan and add 2-3 whole sprigs of rosemary plus 450ml water. Heat gently until the sugar dissolves then bring to a boil and simmer for 5 minutes – do not stir! Leave to cool completely.
Pour your sugar syrup, grapefruit and pomegranate juice, rosemary leaves, and Poetic License ‘Old Tom’ gin into your 1.2L pitcher and select the ‘Extract’ Auto-IQ setting (or blend on high). If you don’t have this you can split into 2 batches and use your Ninja Cup instead.
If you want to used egg white this will give your sorbet a creamy consistency but isn’t necessary! Just whip until you get stiff peaks then quickly blitz in. Don’t worry if your egg white floats to the top – this is totally normal!
Pour into 3-4 silicone ice cube trays and leave to freeze until solid (at least 8 hours but preferably overnight). Pop your ice cubes out into your 1.2 pitcher and use the ‘Blend’ setting until smooth. If you’re using standard ice cube trays carefully lever the ice cubes out with a butter knife.
Serve immediately in gin or red wine glasses and enjoy. Alternatively, for a tasty sorbet cocktail simply leave for 15-20 minutes in the glasses until you get two beautiful pink and white layers!