Simple Pomegranate Sorbet
Deep ruby-coloured frosty sorbet is almost – almost – too gorgeous to eat. Make it even more so by serving in chilled glass bowls with fresh mint leaf garnish.
Makes 4 servings
- ½ cup sugar
- 3 cups chilled Red Crown Pomegranate Juice (Original or With Pulp)
- 1 lemon, juiced
- ¾ cup water
Simmer sugar and water in small saucepan until reduced, about 10 minutes.
Remove sugar syrup from heat and combine with pomegranate juice. Chill for 3-10 hours.
Process in ice cream maker according to manufacturer’s instructions.
Serve immediately, or keep for up to 7 days in freezer, in container with plastic wrap pressed directly on surface of sorbet.