Pomegranate Champagne Sorbet

• Produce

  • 1 3/4 cups Pomegranate, juice

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 1 cup Sugar

• Beer, Wine & Liquor

  • 1 1/2 cups Brut champagne

• Other

  • whipped cream and arils for garnish, optional

Found on thecookierookie.com

Description

Ingredients

• 1 1/2 cups brut champagne
• 1 cup sugar
• 1 Tbsp light corn syrup
• 1 3/4 cups pomegranate juice
• whipped cream and arils for garnish, optional

Directions

• Heat champagne, sugar, and corn syrup in a small saucepan on medium/high heat. Bring to a rolling boil, making sure all the sugar dissolves and stirs in.
• Remove champagne from heat and stir in pomegranate juice. Place in the freezer for 2 hours to chill completely, (or place in the fridge overnight)
• Once cold, pour the mixture into your ice cream maker and use according to package instructions. Mine took about an hour to be done.
• Spoon completed sorbet into a freezer friendly container and freeze until ready to serve. Its best to freeze 4-6 hours so it firms up enough.
• Serve with whipped cream and pom arils if desired.
• Enjoy and CHEERS!