Pomegranate Sherbet

• 2 whole Pomegranates Or 1 1/2 Cups Commercial Pomegranate Juice
• 1 cup Granulated Sugar
• 1 pint Half-and-half
• 2 teaspoons Vodka Or Grand Marnier (optional)

1. Juice your pomegranates or use commercial pomegranate juice to measure 1 1/2 cups.
2. Combine the pomegranate juice with the sugar, half-and-half and the vodka or Grand Marnier in a large bowl, stirring with a whisk until well blended and the sugar has dissolved.
3. Refrigerate the juice mixture until very cold (at least 30 minutes) and then process in an ice cream maker according to the manufacturer's instructions.
4. Transfer sherbet to an airtight container and freeze for 1-4 hours until firm. Then scoop, serve and savor!
5. Note: the alcohol is added to lower the freezing point of the sherbet, which helps it stay creamy and not icy. It can be omitted, if desired.

pomegranate juice, sugar, vodka

Taken from tastykitchen.com/recipes/desserts/pomegranate-sherbet/ (may not work)