Pomegranate Sorbet - Country Living Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Water,
2 cup: Pomegranate juice,
1 cup: Sugar,
1/4 cup: Lemon juice,
Directions:
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 manufacturers 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.
Country Living/Oct/94 Scanned & edited by Di Pahl &
Source from luhu.jp
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 manufacturers 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.
Country Living/Oct/94 Scanned & edited by Di Pahl &
Source from luhu.jp