Preparation:
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 manufacturer's 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 scoopin |
