Recipe: Pomegranate Sorbet (1 1/2 pint ice cream maker)

POMEGRANATE SORBET

"Refreshing and light, this frozen fruit dessert can be scooped
into stemmed glasses or paired with sliced fresh fruit in a salad."

2 cups water
1 cup sugar
2 cups pomegranate juice
1/4 cup lemon juice

In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove syrup from heat and cool to room temperature.

In bowl, combine syrup and both the pomegranate and lemon juices. Cover and refrigerate mixture until cold.

Pour chilled mixture into (1 1/2 pint-size) ice-cream machine freezer container and freeze following manufacturer's directions. Transfer sorbet to airtight container and freeze until firm, at least 2 hours or overnight.

If sorbet is frozen overnight, just before serving let stand 15 minutes at room temperature to facilitate scooping.

Makes 4 servings
Source: Country Living Magazine, October 1994