Maraschino Cherry-Pomegranate Sorbet

This recipe makes about 1 quart. 


  • ½ cup sugar syrup (see instructions below)
  • ½ cup maraschino cherry juice
  • 2 cups pomegranate juice -“POM”
  • ¾ cup cold filtered water
  • Juice from ½ a fresh lemon


  • Bring 1 cup of water to a boil and add 1 cup of granulated sugar. Stir to dissolve and return to a boil. Cool and reserve. There will be extra left over to sweeten iced tea, lemonade, etc.
  • In a bowl, combine the pomegranate juice, sugar syrup, water and lemon juice. Stir to fully combine.
  • Pour the mixture into an ice cream machine and freeze according to manufacturer’s instructions. Serve in margarita glasses and garnish with a crisp cookie, fresh berries, fresh mint and a maraschino cherry.


Lincoln Culinary Institute 

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