Pomegranate Cava Sorbet, The Revenge Of Ruby Heart-Stealer

• 1 cup pomegranate juice*
• 1 pint fresh rasberries
• Seeds of one pomegranate, roughly 4 ounces
• 1 cup cava**
• 1/2 cup sugar
• 1 cup water
• pinch of salt

1. Prepare a simple syrup mixture with water and sugar. Combine water and sugar in a sauce pan and heat until just before it boils. Stir until the sugar is dissolved. Set aside.
2. Into a sturdy blender place the rasberries along with 1 tablespoon of your pomegranate seeds (remaining seeds will be served to garnish). Liquefy this mix---enough to produce one cup. Push through a fine strainer to separate any residual pulp or seeds.
3. Whisk the pomegranate juice, rasberry juice and cava together and then whisk the combination into the syrup. Add that little pinch of salt. It's lucky.
4. Chill the juice and cava mix in your refrigerator for 2 to 4 hours.
5. From this point, follow the instructions for your ice cream maker. Mine requires about 20 minutes of churning action. Hold in your freezer if not using at once. Sorbet wants to go weepy on you rather quickly.
6. Serve in chilled glass bowls sprinkled with pomegranate seeds.
7. *You can purchase 100% pomegranate juice from POM. It comes in convenient 8 ounce bottles.
8. **Freixenet offers their cordon negro brut in 187 ml bottles. Of course you can buy a larger bottle and consume the rest while your sorbet is making itself.

pomegranate juice, fresh rasberries, pomegranate, cava, sugar, water, salt

Taken from food52.com/recipes/20007-pomegranate-cava-sorbet-the-revenge-of-ruby-heart-stealer (may not work)