Pomegranate Mandarin Sorbet

makes 8 servings (4-1/2 c./1.125 L)

1/2 c. (125 mL) granulated sugar
1 c. (250 mL) filtered water
1 (473 mL) bottle pomegranate juice*
1 (284 mL) tin mandarin orange segments, including juice
Finely grated peel and juice of 1 lime
1 lime, thinly sliced, for garnish

*Pomegranate juice can be found in the produce section. 

Combine sugar and water in a large saucepan. Stir over medium heat until sugar is dissolved. Remove from the heat and stir in pomegranate juice. Process mandarins and their juice in a blender; add to pomegranate juice along with lime peel and juice. Stir to blend. Freeze in a metal tray until almost firm. Purée in a food processor or blender to break up crystals and continue to freeze until set. Alternatively, transfer mixture to an ice-cream maker and process according to manufacturer’s instructions. Freeze sorbet until firm. Store in a covered container in the freezer. To serve, scoop with a melon baller and serve in martini glasses garnished with thin slices of lime.

Calories 126; Protein 0.6 g; Carbohydrate 33 g;
Fibre 0.9 g; Fat 0.1 g/serving

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