- Capitalism is going to destroy my future/translation as a profession. (Get rich schemes, translation marketplaces, and companies that want mediocre/terrible translations fast and cheap vs really good translations at a normal price and human speed. See? I paid attention to the guest speaker in class today.)
- Asians’ lack ofÂ nose-bridgesÂ make wearing glasses really hard. I didn’t realize it was affecting me this much until today. My glasses won’t stay on my face =(
- Sorbet is lactose-intolerant friendly and is usually vegan, sherbet, on the other hand, sometimes is not. Sherbet can contain dairy, egg whites, etc.
- 1 cup POM pomegranate juice (I would have juiced it myself but I was lazy/wearing white)
- 1 cup sugar (I think you can cut it down to 1/2 or 3/4 though, it turned out really sweet)
- 1 tbsp lemon juice (I used the fake stuff because I was lazy)
- 1/2 tbsp cornstarch
- 3 cups of strawberries, hulled, purÃ©ed, and strained (pretty much one box of strawberries)
- Over medium heat, dissolve the sugar into the pomegranate juice until dissolved.
- Separately, mix lemon juice and cornstarch until combined. Add to pot.
- Simmer mixture for about 5 minutes until thick. (I didn’t notice it getting thick until I removed it from heat after 5 minutes and let it sit for a bit. It got to a weird no-splash consistency…if that makes any sense.)
- Meanwhile, hull and dice strawberries. PurÃ©e in a blender or food processor until smooth.
Pour into a fine mesh sieve and strain the mixture (I did this because Chris doesn’t like strawberry seeds, dump it all in if you don’t have a Chris).
You’ll have some chunks left over, chuck em back into the food processor and then strain again. But I think chunkier bits would be delicious.
- Pour the pomegranate mixture into the strawberry purÃ©e. Mix until incorporated. Let cool to room temperature then chill in the fridge.
But I’m impatient. =P
- Once chilled (or room temperature), put it in your ice cream maker and turn it on! (Or manually mix or whatever your ice cream maker says to do)
- Half an hour later, it should look all slushy-like.
- Scoop into a freezer-friendly container and freeze until the desired consistency. (I froze it overnight)