Yield: 8 Servings
|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