Dessert
6 - 8 servings
20 minutes
15 minutes
Melissa's Corporate Chefs
3/4 cup Sugar
1/2 cup Water
2 cups Pomegranate Juice
1 cup Tangerines
1 tablespoon Tangerine Peel grated (or orange peel)
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.
