Pomegranate Sorbet Recipe

So simple -- and so delicious; a perfect balance to a rich and creamy panna cotta.

Recipes adapted from Thierry Rautureau's cookbook, Rover's, recipes from Seattle's Chef in the Hat.

Ingredients:
1/2 cup superfine sugar
1/4 cup water
2 cups pomegranate juice


Directions:
Combine the sugar and water in a small saucepan and bring just to a boil over medium-high heat, stirring to help the sugar dissolve. Add the pomegranate juice and transfer the mixture to a bowl. Set the bowl in a larger bowl of ice water to cool it quickly, then refrigerate until fully chilled. When cold, pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer the sorbet to an airtight container and freeze until ready to serve.

serves 8