This recipe (based on Alice Water’s in her book, Chez Panisse Fruit) is delicious all by itself, but especially refreshing at the end of holiday feasts.
Combine in a small saucepan:
1/2 cup water
1/4 cup sugar
Bring to a simmer and stir until the sugar is completely dissolved. Remove from the heat.
Add:
1 cup fresh pomegranate juice (fresh is best, but bottled is more than satisfactory)
A squeeze of fresh lime juice, if necessary, to adjust acidity.
Pour mixture into a stainless steel or glass 8×8" baking dish and freeze. Every half hour or so, stir the mixture with a fork, until there is no more liquid and only a crystalline, frozen confection remains.
Store in a covered container until ready to serve.
Makes 1 pint.