When we went to the Hancock Shaker Village over spring break, we got some raspberry sorbet at an ice cream stand, and it was safe, and delicious. So when I got home, I decided to make some of my own sorbet.
1 c. sugar (I used beet sugar)
1 1/2 c. water
1 c. pomegranate juice
juice of 2 medium lemons
Boil to melt the sugar. Cool. Then follow ice cream maker directions.
I put the zest of one of the lemons in it too, which I liked, but the kids didn’t like the “stringy things.”