1. In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove syrup from heat and cool to room temperature. 2. In bowl, combine syrup and both the pomegranate and lemon juices. Cover and refrigerate mixture until cold. 3. Pour chilled mixture into ice-cream freezer container and freeze following manufacturers directions. Transfer sorbet to airtight container and freeze until firm, at least 2 hours or overnight. 4. If sorbet is frozen overnight, just before serving let stand 15 minutes at room temperature to facilitate scooping. Recipe By : Country Living Magazine, October 1994 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 10:54:25 -0400 From: "Sharon L. Nardo"
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 4|
|Calories from Fat: 3 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 13.3mg||0 %|
|Potassium 307.8mg||8 %|
|Total Carbohydrate 168.9g||50 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 168.7g|
|Protein 0.3g||0 %|
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Calories per serving: 655
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