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2 c water
1 c sugar
2 c pomegranate juice
1/4 c lemon juice
In 1-quart saucepan, heat water and sugar to boiling over high
heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup.
Remove syrup from heat and cool to room temperature. In bowl,
combine syrup and both the pomegranate and lemon juices. Cover and
refrigerate mixture until cold. Pour chilled mixture into
ice-cream freezer container and freeze following manufacturer's
directions. Transfer sorbet to airtight container and freeze until
firm, at least 2 hours or overnight. If sorbet is frozen
overnight, just before serving let stand 15 minutes at room
temperature to facilitate scooping.
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