Pink Grapefruit And Pomegranate Sorbet

1. 1

   This recipe will yield approximately 4 cups of sorbet.

2. 2

   Combine the sugar and 1/3 cup of water in a small saucepan. Bring this to a boil over medium heat, swirling the pan but NOT stirring, until the sugar is dissolved. Then increase the heat to high and cook until the sugar becomes syrupy and reaches a temperature of 245u00b0F using a candy thermometer. The mixture will be thick with large bubbles.

3. 3

   While the syrup is cooking, combine the cornstarch and salt with 1/4 cup of water. Stir well to dissolve the cornstarch. Set aside.

4. 4

   In a separate bowl, mix the grapefruit and pomegranate juices. Set aside.

5. 5

   Remove the syrup from the heat and stir in the cornstarch mixture. Then return it to the heat and cook the mixture on low for 1 minute or so, until it becomes translucent and thick. Remove pan from the heat and add the grapefruit/pomegranate juice to the cornstarch mixture and whisk until smooth. Transfer to a storage container and chill in the refrigerator until completely chilled (below 40u00b0F).

6. 6

   Then churn the mixture in your ice cream maker according to manufacturer's instructions. Serve immediately for a soft sorbet or freeze until hard. Allow the sorbet to sit at room temperature for 15 minutes before serving if frozen.

* Per serving · 4 servings · Values may vary.

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