Apple and honey sorbet with pomegranate sauce

Time 40 minutes
Yields Serves 6 to 8
Apple and honey sorbet with pomegranate sauce
(Ricardo DeAratanha / Los Angeles Times)
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This apple and honey sorbet recalls the apples dipped in honey that are the defining feature of many Rosh Hashana dinners, signifying hopes for a sweet new year. Use Galas or Granny Smiths for nuanced flavor, or whatever apples are in the markets. A syrup made from fresh pomegranate juice, honey, green cardamom and a splash of Benedictine provides gorgeous color as well as a backdrop for the sweet sorbet.

Finish the dessert with a sprinkle of more ruby pomegranate seeds and a fine dice of dates -- another fruit with strong symbolic importance.

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Apple and honey sorbet


In a medium saucepan, completely dissolve the sugar in 2 cups of water over low heat. Add the honey, remove from heat and allow the mixture to cool completely.


In a large heavy-bottomed saucepan, cook the apples with the remaining 2 tablespoons water over medium-low heat until they are very soft and break up when mashed with a fork, about 20 minutes. Remove the pan from the heat and cool completely.


In a blender, puree the cooked apples and the honey syrup and process until very smooth. Stir in the cinnamon. Chill completely.


Process the sorbet in an ice cream machine according to the manufacturer’s instructions. Yields 1 1/2 pints.

Pomegranate sauce and assembly


In a small saucepan, bring the pomegranate juice, cardamom pods and honey to a simmer and reduce to one-half cup, about 10 to 12 minutes. Take off the heat, stir in the Benedictine, strain and chill until ready for use.


Place three small scoops of sorbet in a soup bowl. Spoon a generous tablespoon each of the sauce, pomegranate seeds and diced dates around the sorbet. Serve immediately.

From “Jewish Cooking for All Seasons” by Laura Frankel.