To make Pomegranate Ice Cubes: Seed pomegranates by cutting fruit into 4 pieces then submerging fruit in sink or large pot of cool water and gently working seeds free. Seeds will sink while white pith floats. Place about 1 teaspoon seeds into each well of ice cube tray. Add just enough water to cover. Freeze. Combine wine, orange liqueur and brandy in bowl or pitcher. Juice 1 lime, 2 oranges and 1 lemon. Cook juices and sugar in small saucepan over medium heat until sugar is thoroughly dissolved, about 5 minutes. Add to wine mixture. Thinly slice remaining lime, orange and 1/2 lemon. Add slices to wine and chill 4 to 6 hours. Add Pomegranate Ice Cubes just before serving. Yields 12 to 14 servings. Each of 14 servings: 153 calories, 9 mg sodium, 0 cholesterol, 0 fat, 13 grams carbohydrates, 1 gram protein, 0.16 grams fiber. Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com