Pomegranate and Mint Sorbet

I saw Giada do this recipe for valentines day a few years ago on the food network and I have kept the recipe, just waiting for A: when I had an ice cream maker and B: the hot weather that deserves sorbet! This July was just that time. I got my ice cream maker last summer but came across this recipe this summer and knew that this sorbet would be WONDERFUL in this crazy Texas heat..............and I was right! It was fabulous!!

Mint Simple Syrup:

1 cup sugar

1 cup packed fresh mint leaves

1/2 cup water

Bring sugar, water and mint leaves to a boil then simmer for apx 5 minutes or until all the sugar has dissolved. Remove saucepan from heat and set aside to cool. When cool, strain out leaves and put aside to add later.

SORBET:

Mint simple syrup

2 cups 100% pomegranate juice

1 cup orange juice

1/2 cup mini semisweet chocolate chips

mint leaves to garnish

In a glass bowl, combine simple syrup, pomegranate juice and orange juice. Pour mixture into ice cream maker and freeze according to manufacturer's instructions. During the last 10 minutes, add mini chocolate chips.

Scoop into bowl and garnish with mint leaves. If the texture is not solid enough, place in freezer to harden. If you do this, be sure to scoop out before because the ice mixture will harden and make it difficult to scoop.

Pomegranate and Mint Sorbet

Mint Simple Syrup (recipe follows)
2 C 100% pomegranate juice
1 C orange juice
½ C mini semisweet chocolate chips
Fresh mint sprigs, for garnish

In a glass pitcher, combine the mint simple syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture into an ice cream maker and freeze according to the manufactures instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.

Scoop Sorbet into dessert bowls and garnish with fresh mint sprigs.

Mint Simple Syrup
1 C sugar
1 packed Cup fresh mint leaves

In a small saucepan, combine the sugar, ½ C water, and mint leaves over medium heat. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, 5 minutes. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain out mint leaves before using.