|Recipe Name:||Pomegranate Sorbet||Submitted by:||Administrator|
|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 From Fat: 3
Total Fat: <1g