200g caster sugar
½ cinnamon stick
1 tbsp pomegranate molasses (optional, from Sainsbury’s)
Juice of about 6 pomegranates, or 600ml pomegranate juice, plus extra pomegranate seeds to decorate
2 large free-range egg whites
1.Combine the sugar, cinnamon, molasses and 100ml water in a small pan and heat gently until the sugar has dissolved. Cool completely, then combine with the pomegranate juice and taste.
2.Beat the egg whites to soft peaks in a bowl, then fold into the sorbet mix. Either churn in an ice cream maker or freeze for 2 hours in a metal bowl, beating the edges of the sorbet every 30 minutes until it is firm but has a lovely smooth, mousse-like texture.
3.Layer the pomegranate seeds and sorbet in dessert glasses or bowls.