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Ingredients
- 3 cups fresh pomegranate juice or 1 (24 ounce) bottle pomegranate juice
- 1 cup Chardonnay wine
- 12 cup sugar
Method
- Place juice, Chardonnay and sugar in a small saucepan over medium-high heat.
- Bring to a boil, reduce heat and simmer 10 minutes.
- Remove from heat, and chill well.
- Pour into the canister of an ice-cream maker and make according to manufacturer's directions.
- (For "granita" -- pour mixture into a 9 x 9 inches pan and freeze 8 hours, scraping occasionally with a fork.
- Spoon into a freezer-safe container; cover and freeze 1 hour or until firm.
