- 3/4 cup sugar
- 1/2 cup water
- 2 cups pure pomegranate juice
- 1 cup tangerine or orange juice
- 1 tablespoon finely grated tangerine peel or orange peel
- Mint sprigs
- Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm.
- Scoop sorbet into wineglasses. Garnish with mint sprigs and serve.