Yield: 4 cups
- 1/2 cup sugar
- 3 cups chilled pomegranate juice
- 1 lemon, juiced
- Simmer sugar and 3/4 cup water in small saucepan until reduced to 3/4 cup, about 10 minutes. Combine sugar syrup and fruit juices; chill. Process in ice cream maker. Serve immediately, or freeze in container with plastic wrap pressed on surface.