Grapefruit sorbet with pomegranate seeds

Yield: 8 Servings

Measure Ingredient
½ cup Sugar
1½ cup Water
3 cups Grapefruit juice
1 cup Pomegranate seeds

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: ¾ 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@... on Dec 01, 1997

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