Title: POMEGRANATE SORBET
  Categories: Dessert, Sorbet
       Yield: 4 Servings
  
  
         2 c  water
         1 c  sugar
         2 c  pomegranate juice
       1/4 c  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.
   
 

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