*  Exported from  MasterCook  *
 
                             Pomegranate Sorbet
 
 Recipe By     : Country Living Magazine, October 1994
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Dessert                          Sorbet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          water
    1      cup           sugar
    2      cups          pomegranate juice
      1/4  cup           lemon juice
 
 1. 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.
 2. In bowl, combine syrup and both the pomegranate and lemon juices. 
 Cover and refrigerate mixture until cold.
 3. Pour chilled mixture into ice-cream freezer container and freeze
 following manufacturer’s directions.  Transfer sorbet to airtight
 container and freeze until firm, at least 2 hours or overnight.
 4. If sorbet is frozen overnight, just before serving let stand 15
 minutes at room temperature to facilitate scooping.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Refreshing and light, this frozen fruit dessert can be scooped
 into stemmed glasses or paired with sliced fresh fruit in a salad.

Plain Text Version of This Recipe for Printing or Saving