| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert, Sorbet |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
c |
Sugar |
| 2 |
c |
Pomegranate juice |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
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.
Recipe By : Country Living Magazine, October 1994
Posted to EAT-L Digest 24 October 96
Date: Fri, 25 Oct 1996 10:54:25 -0400
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
NOTES : Refreshing and light, this frozen fruit dessert can be scooped into
stemmed glasses or paired with sliced fresh fruit in a salad.
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