 | Pomegranate Sorbet4 cups |
| • | 15 oz. The Perfect Purée Pomegranate Concentrate, room temperature |
| • | 1 1/2 tsp. gelatin powder |
| • | 6 oz. cold water |
| • | 6 oz. simple syrup (1:1 sugar and water), room temperature |
| Method: | |
| 1. | Sprinkle gelatin over cold water. When the gelatin has completely dissolved, warm the mixture slightly and whisk into room temperature Pomegranate Concentrate and simple syrup. |
| 2. | Freeze in an ice cream machine according to manufacturer’s instructions. |