3/4 cup Sugar
1/2 cup Water
2 cups Pomegranate Juice
1 cup Melissa’s Honey Tangerines
1 tablespoon Tangerine Peel grated (or orange peel)
sprinkle Mint Sprigs
Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm. Scoop sorbet into wineglass. Garnish with mint sprigs and serve.