|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.