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.

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.