Ingredients
1/2 cup plus 2 tablespoons sugar
1 1/2 cups chilled fresh apple cider
10 to 12 pomegranates
Preparation
Have ready an ice bath. Combine the sugar and 1/2 cup water in a small saucepan. Set saucepan over high heat. Bring mixture to a boil, and cook until the sugar has completely dissolved.
Transfer simple syrup to a heatproof bowl, and set bowl in ice bath. Set the syrup aside.
Remove the seeds from 1 pomegranate, and set seeds aside. Cut the remaining pomegranates into quarters. Using a citrus press, extract all juice from quarters, yielding 2 cups juice.
In a large bowl, stir together the apple cider, the pomegranate juice, and the chilled simple syrup until combined.
Transfer the mixture to an ice-cream machine, and freeze according to the manufacturer’s instructions. Store sorbet, frozen, in an airtight container, up to 1 week.
When ready to serve pomegranate-apple-cider sorbet, sprinkle the reserved pomegranate seeds over the top.
