Instructions: Pantry notes
grapefruit: Ruby Red is preferred. Strain the juice. pomegranates: To obtain juice from pomegranates, use a rotary citrus juicer. Strain the juice through cheesecloth.

TO MAKE 1 QUART: In a medium saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar is dissolved, then simmer until clear.

Set aside to cool.

Combine the sugar syrup with the pomegranate and grapefruit juices. Freeze in an ice-cream machine according to the manufacturers directions. Serve within 12 hours, garnish with mint sprigs (or grapefruit sections) if desired. 195 cals0.1g fat.

IF YOU DO NOT HAVE AN ICE-CREAM FREEZER... simply place the mixture in a shallow metal pan and freeze until firm. Transfer to a food processor and process until smooth and fluffy. Serve immediately, or return to the freezer until serving time. For the best flavor, ices should be served within 2 to 3 days.

NOTES : Menu "Light Lunch at Venice beach"

Ices made with fresh fruit are beloved in California. Pomegranate pleases
with its vivid color.

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