Ingredients
1 cup sugar
4 whole cardamom pods, crushed
3 cups pomegranate juice
Preparation
Prepare an ice bath; set aside. Bring sugar and 1 cup water to a boil in a small saucepan, stirring until sugar dissolves. Add cardamom; reduce heat. Simmer 5 minutes. Transfer to a heatproof bowl set in ice bath; chill, stirring frequently.
In a large bowl, stir together juice and chilled syrup. Pour through a fine sieve into a 1 1/2-to 2-quart shallow pan; discard solids. Cover with plastic wrap; freeze at least 5 hours, or overnight. Stir to soften slightly before serving. Store ice in an airtight container up to 1 week.
