Pomegranate Tea Sorbet
In a medium saucepan, combine juice and the water. Bring to boiling; remove from heat. Add tea bags. Cover and let steep for 5 minutes. Remove tea bags, squeezing out any extra liquid. Add sugar, stirring until dissolved.Advertisement
Pour juice mixture into a 2-quart square baking dish or freezer container. Cover and freeze about 6 hours or until mixture is nearly firm, stirring occasionally so mixture freezes evenly.
Break mixture into chunks. Transfer to a food processor (see Tip). Cover and process just until smooth, but not melted. Return to baking dish or freezer container. Cover and freeze about 3 hours more or until firm.
To serve, let stand at room temperature for 10 minutes. Scoop into paper dessert cups or dessert dishes.
Tip: If using a sugar substitute, choose from Splenda(R) granular, Equal(R) Spoonful or packets, or Sweet'N Low(R) bulk or packets in place of granulated sugar. Follow package directions to use product amount that's equivalent to 3 tablespoons granulated sugar. Nutrition Facts Per Serving with Substitute: same as below except 46 calories, 11 g carbohydrate. Exchanges: 1/2 other carbohydrate.
If you want to beat the mixture with an electric mixer rather than using a food processor, transfer the frozen chunks to a chilled very large bowl. If necessary, mash with a potato masher to make small pieces. Beat with an electric mixer on medium speed just until smooth, but not melted.
1/2 fruit, 1/2 other carbohydrate