Put the wine, juice, and sugar into a sauce pan on low heat. Heat and stir until starting to steam and sugar is dissolved, but do not bring to a boil. Whisk the salt and xanthian gum into the hot mixture. Allow to fully cool in the fridge.
Whisk your cooled mixture and pour into an ice cream maker according to the manufacturer's instructions.
Pack into containers and fully freeze before scooping and serving. Top with pomegranate seeds.
Lighten up your dessert tray a bit after the holidays with this beautiful Pomegranate and Red Wine Sorbet. One of the hardest parts of making sorbet is getting a nice final texture when it's fully frozen. Often when making sorbet at home, your creamy concoction turns into a giant icicle after a day in the old ice box! The problem, simply put, is a lack of sugar. Sorbet needs to be really, really sweet to have enough sugar content to freeze soft. In this recipe, red wine comes to the rescue to save us from having to make the sorbet way too sweet. You see, wine, or any alcohol, acts just like sugar in the sorbet mixture, and prevents it from fully freezing. Stir in a little pomegranate, and a pinch of a secret molecular ingredient, and you have a perfect sorbet that packs a boozy punch! You might think you can just toss in the ingredients to taste, but making ice cream and sorbet are just as much of a science as baking, so measure carefully! You can use gelatin instead, but I like xanthan gum because it is not only vegetarian, but works well with the highly acidic ingredients in this recipe. Top with a few pomegranate seeds and you've got a show-stopper of a dessert!