pomegranate blueberry sorbet

2 Pinches 1 Photo
Seattle, WA
Updated on Aug 19, 2025

This delicious sorbet is a tangy treat with just the right amount of natural sweetness from the fruit. My favorite way to get my servings of pomegranate juice. Great for those on the SCD for managing Crohn’s, as pomegranate is supposed to be helpful.

prep time
cook time
method Blend
yield

Ingredients

  • 2 frozen bananas, ripened to have some brown spots before freezing, if on scd
  • 1 1/2 cups frozen blueberries
  • 1.5-2 cups pomegranate juice (lakewood organic brand is what i use, comes in glass jars)
  • about 1/4 teaspoon vanilla extract (trader joe’s organic bourbon vanilla is brand i use)
  • about 1/4 teaspoon almond extract (no sugar in ingredients if on scd)
  • about 1/4 teaspoon frontier coop organic lemon flavor (lemon oil in a sunflower oil base)

How To Make pomegranate blueberry sorbet

  • Step 1
    Place frozen bananas and blueberries in a high-powered blender like Vitamix. I break the bananas in half, and then fill with blueberries until they come to about the top of the bananas. Top with enough pomegranate juice to fill to the top of the fruit. Then add extracts.
  • Step 2
    Blend until smooth. Can eat as a smoothie consistency now, or pour into a storage container and place in the freezer to harden. Our metal ice cream scoop does a good job of shaving off the hard frozen sorbet to serve up, but be aware that it will not make scoops that hold their shape well.
  • Step 3
    Delicious on its own, but if I have SCD yogurt made with half and half and flavored with the same 3 extracts, I like to serve a spoonful or two alongside it in the bowl.

Discover More

Ingredient: Fruit
Method: Blend
Culture: American

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