In a food processor, whiz the berries, sugar and pomegranate juice drink together until smooth. With the motor still running, gradually add the cream and continue to whiz until well blended. Transfer the mixture to a stainless steel bowl, cover with cling film and put in the freezer.
Freeze the sorbet for between 1 hour and 1 hour 20 minutes or until set. Take the bowl out of the freezer at 15 minute intervals to whip the mixture with a spatula – by doing this, you’ll break up any ice crystals that might have formed, resulting in a smoother, creamier sorbet.
Remove from the freezer 5 minutes before serving.
Cook’s Tip: You can use any kind of frozen berries to make this – just choose a complementary fruit juice.