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Dessert
Melissa's Corporate Chefs
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)
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.
