Ingredients

• 500 ml fresh pomegranate juice
• 60 g sugar
• 2 tbsp lemon juice
• 1 tsp rose water
• 300 ml cold water
• 100 g fresh pomegranate seeds
• 12 piece ice cubes
• 8 piece fresh mint leaves

Instructions

1. Dissolve the sugar

   Combine sugar with 100ml of cold water in a small saucepan. Heat over medium heat for 3-4 minutes, stirring constantly until sugar completely dissolves and mixture becomes clear. Do not let it boil or caramelize.

2. Cool the syrup

   Remove sugar syrup from heat and let it cool completely at room temperature for 15-20 minutes until no longer warm to touch. The syrup should be completely cool before mixing with other ingredients. Do not rush this step with refrigeration.

3. Strain pomegranate juice

   Pour fresh pomegranate juice through a fine mesh strainer into a large pitcher, pressing gently for 2-3 minutes to remove any pulp or seeds. The juice should be completely smooth and clear. Do not force too much pulp through the strainer.

4. Mix the base

   Add the cooled sugar syrup, lemon juice, and remaining 200ml cold water to the strained pomegranate juice. Stir gently with a long spoon for 1-2 minutes until well combined. Do not stir vigorously to avoid creating foam.

5. Add rose water

   Carefully measure rose water and add it to the mixture, stirring gently for 30 seconds until evenly distributed. Taste and adjust - it should have a subtle floral note. Do not add more than 1 teaspoon as it can overpower the pomegranate flavor.

6. Chill and serve

   Refrigerate the sherbet for at least 2 hours until thoroughly chilled. Serve over ice cubes in glasses, garnish with fresh pomegranate seeds and mint leaves. The drink should be served immediately after pouring. Do not let it sit at room temperature for more than 10 minutes.

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