Pink Grapefruit and Pomegranate Sorbet

This recipe will yield approximately 4 cups of sorbet.

Combine the sugar and 1/3 cup of water in a small saucepan. Bring this to a boil over medium heat, swirling the pan but NOT stirring, until the sugar is dissolved. Then increase the heat to high and cook until the sugar becomes syrupy and reaches a temperature of 245°F using a candy thermometer. The mixture will be thick with large bubbles.

While the syrup is cooking, combine the cornstarch and salt with 1/4 cup of water. Stir well to dissolve the cornstarch. Set aside.

In a separate bowl, mix the grapefruit and pomegranate juices. Set aside.

Remove the syrup from the heat and stir in the cornstarch mixture. Then return it to the heat and cook the mixture on low for 1 minute or so, until it becomes translucent and thick. Remove pan from the heat and add the grapefruit/pomegranate juice to the cornstarch mixture and whisk until smooth. Transfer to a storage container and chill in the refrigerator until completely chilled (below 40°F).

Then churn the mixture in your ice cream maker according to manufacturer’s instructions. Serve immediately for a soft sorbet or freeze until hard. Allow the sorbet to sit at room temperature for 15 minutes before serving if frozen.