03 Dec, 2009
Pomegranate-Cranberry Sorbet… a Raw, Living Recipe You Can Enjoy On-The-Spot
Posted by: Angela Leeds In: *LGS Daily Recipe|Desserts
Wow… love this recipe. It honestly doesn’t get any easier than this, and it’s recipes like this that, as you slurp them up with relish, you’re bound to wonder… “Why in the world did I never make this stuff before???”
I’ve had this bin of raisins in my fridge for awhile…raisins homemade and sun-dried by my great-aunt in Greece, made from grapes grown locally on her island of Samos. They were lovingly packed with bay leaves, and each delicately seeded grape still has a bit of its twig attached, presumably a mark of hand-crafting because the only way to achieve that is to actually cut each grape off its bunch.
Anyway, these exotic raisins are just delicious. But to be honest, I’m not a lover of dried fruit, not to snack on by itself. So these beautiful, rarified raisins have been languishing by their lonesome, beloved but neglected, while every time I see them I’ve reminded myself I need to conjure up a purpose for them.
Well… purpose found!
Raisins are the unexpectedly perfect sweetener for this sorbet. Their dense sweetness effortlessly balances the tartness of the pomegranates and cranberries, and the raisiny undertone adds a depth that might be overwhelming with fruits of less… personality.
You may not have my great-aunt’s special raisins to give a slight exoticism to your sorbet… but some quality organic raisins will no doubt pleasure your taste buds most gratifyingly. 
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