 | Zov’s Bistro Pomegranate Sorbet18 Serving size: 4 oz. 40 minutes Executive Pastry Chef Michelle Bracken, Zov's Bistro, Tustin, California, USA |
| • | 12 oz. The Perfect Purée Pomegranate Concentrate, thawed |
| • | 1 1/2 quarts water |
| • | 1 1/2 lbs. sugar |
| Method: | |
| 1. | In a medium saucepan, combine water and sugar. Bring to a boil. Remove from heat and add the Pomegranate Concentrate. |
| 2. | Freeze in an ice cream/sorbet machine according to manufacturer directions. |
| 3. | Store in airtight container in the freezer. |