Instructions: Combine the sugar and water in a saucepan. Bring to a boil over medium heat; cook 5 minutes.

Combine sugar mixture and grapefruit juice.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturers instructions.

Spoon into a freezer-safe container; cover and freeze at least 1 hour.

Yield: 8 servings (serving size: 3/4 cup sorbet and 2 tablespoons seeds).

Serving Ideas : Top each serving with pomegranate seeds.

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