| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Desserts | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 1/2 | c | Water |
| 3 | c | Grapefruit juice |
| 1 | c | Pomegranate seeds |
INSTRUCTIONS
Combine the sugar and water in a saucepan. Bring to a boil over medium heat; cook 5 minutes. Combine sugar mixture and grapefruit juice. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze at least 1 hour. Yield: 8 servings (serving size: 3/4 cup sorbet and 2 tablespoons seeds). Serving Ideas : Top each serving with pomegranate seeds. Recipe by: Cooking Light, Nov/Dec 1994, page 172 Posted to Digest eat-lf.v097.n305 by snardo@onramp.net on Dec 01, 1997
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