Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Pomegranate Sorbet Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

2 Cup(s) Water
1 Cup(s) Sugar
2 Cup(s) Pomegranate juice
1/4 Cup(s) Lemon Juice
In 1-quart saucepan, heat water and sugar to boiling over high
heat.Boil sugar mixture 5 minutes, reducing it slightly to a syrup.
Removesyrup from heat and cool to room temperature. 2. In bowl, combine
syrupand both the pomegranate and lemon juices. Cover and refrigerate
mixtureuntil cold. 3. Pour chilled mixture into ice-cream freezer
container andfreeze following manufacturer's directions. Transfer
sorbet to airtightcontainer and freeze until firm, at least 2 hours or
overnight. 4. Ifsorbet is frozen overnight, just before serving let
stand 15 minutes atroom temperature to facilitate scooping. Recipe By
: Country LivingMagazine, October 1994Posted to EAT-L Digest 24 October
96Date: Fri, 25 Oct 1996 10:54:25 -0400From: "Sharon L. Nardo"
<snardo@ONRAMP.NET>NOTES : Refreshing and light, this frozen fruit
dessert can be scoopedinto stemmed glasses or paired with sliced fresh
fruit in a salad.

Nutrition (calculated from recipe ingredients)
Calories: 264
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 15.4mg
Potassium: 284.3mg
Carbohydrates: 67.4g
Fiber: <1g
Sugar: 66g
Protein: <1g

Scale this recipe to Servings [?]