POM Sorbetto

Prepare fresh pomegranate juice, if necessary.* Prepare pomegranate arils, if necessary.** Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Combine water and sugar in saucepan over medium heat until sugar dissolves completely. Remove from heat and allow it to cool down in the refrigerator. Once chilled, add pomegranate juice and a pinch of kosher salt. Pour the mixture into the can of an ice cream maker; process according to the manufacturer’s directions.*** Keep frozen until it's time to serve. Garnish with pomegranate arils. Serve this pomegranate recipe.

*For 2 cups of juice, cut 4–6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs).  The arils will sink to the bottom of the bowl and the membrane will float to the top.  Sieve and put the arils in a separate bowl.

***Freezer Method: If not using an ice cream maker, put the mixture in a Pyrex baking dish. Fill to about 1 inch deep or less and place in freezer. Scrape with a fork after 30 minutes and then every 15 to 20 minutes until completely frozen to make granita. Option: Steep fresh thyme or ginger with the sugar and water.