for the Mint simple syrup you will need:
A handful of fresh mint
1/2 cup water
1 cup sugar
Pomegranate juice (100 % recommended POM Wonderful)
mini semisweet chocolate chips
pitcher, combine the Mint Simple Syrup, pomegranate juice and orange juice. Pour the mixture in an ice cream maker and
freeze according to the manufacturer’s instructions. During the last 10 minutes of freezing time,
add the mini chocolate chips.
sorbet into dessert bowls and garnish with fresh mint sprigs, if desired.
packed fresh mint leaves
saucepan, combine the water and mint leaves over medium heat. Bring to a simmer, reduce heat, and simmer
for 3-5 minutes. Remove the pan from the heat and cover with a lid. Allow the liquid to steep for 20
minutes. Strain the mint from the liquid
and discard. Return the liquid to the
saucepan and add 1 cup sugar. Stir until
the sugar dissolves and bring to a simmer.
Pour into a bowl to cool. Cool
completely. Syrup may be made in advance
and refrigerated. Makes 1 1/2 quarts of sorbet.
Inspired by recipe from Giada de Laurentiis.