|Sugar||3 Pound (7 1/2 Cup)|
Put the water and sugar in a saucepan and heat gently, stirring, until the sugar has dissolved.
Bring to a boil, then boil rapidly for 15 minutes, until you have a light syrup.
Leave to cool.
To extract the pomegranate juice, squeeze and press the skin firmly to crush the seeds.
Hold the fruit in a sieve over a bowl and slit the skin.
The juices will flow out.
You need 5 cups of pomegranate juice.
Mix together the sugar syrup and pomegranate juice.
Pour into 2 or 3 shallow freezerproof containers and freeze for 2-3 hours, until the sherbet is set 1 inch in from the edges.
Turn the sherbet out into a bowl and break down the ice crystals with a fork.
Return to the containers and freeze until firm, a further 2-3 hours.
Serve in chilled glasses, with pink sugar cookies.
Serving size: Complete recipe
Calories 9479 Calories from Fat 497
% Daily Value*
Total Fat 59 g91.4%
Saturated Fat 6.1 g30.5%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 152.3 mg6.3%
Total Carbohydrates 2310 g769.9%
Dietary Fiber 203 g812.1%
Sugars 2053.4 g
Protein 85 g169.5%
Vitamin A Vitamin C 863%
Calcium 52.1% Iron 85.3%
*Based on a 2000 Calorie diet