| 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
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”