Pomegranate and vodka sorbet from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 211) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • MissKoo on February 12, 2026

    Made this as part of Samarkand cookbook dinner and served between courses as a palate cleanser even though it appears in the dessert section of the cookbook. As recipe headnote states, this is softer than a typical sorbet -- somewhere between a sorbet and a granita. The color is gorgeous and the flavor is tart without being too much so. All around rave reviews. It would make a lovely dessert served with cookies on the side and/or artisanal chocolate.

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