This Pineapple Pomegranate Sorbet will cool you down on hot Southern days.
Pineapple Pomegranate Sorbet
Makes 2 quarts
- 2 cups pomegranate juice
- 1½ cups pineapple juice
- ½ cup sugar
- Pineapple wedges, to serve
- In a large microwave-safe bowl, whisk together pomegranate juice, pineapple juice, and sugar until sugar is dissolved. Microwave on high for 15 seconds.
- Pour mixture into an ice cream maker, and process according to manufacturer’s instructions.
- Place in an airtight container, and freeze until solid, at least 4 hours. Keeps for up to 2 weeks. Serve with pineapple wedges, if desired.
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