8 pomegranates
2/3 cup sugar
Place pomegranate kernels in a saucepan and add water to barely cover. Simmer covered about 30 minutes. Sieve, pressing on kernels with the back of a wooden spoon to extract as much pulp as possible while leaving the seed behind. Add sugar and simmer uncovered until sugar is dissolved.
Pour into a plastic freezer container with a tightly-fitting lid and freeze til firm. Let soften slightly until sorbet may be broken apart. Pulse in food processor to break up chunks and improve texture. The mixture should still be frozen to a slush consistency.
Re-pack into container, return to freezer, and rest at least 8 hours.
You may have to process this in batches. You could also use an ice cream freezer, but I've never tried that since I don't have one.
Note: I think this would make a wonderful palate cleanser course if the amount of sugar were decreased by maybe half.
Ann
(11/19/01)
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