1 cup sugar
1 cup water
2 tsp grated lemon zest
3/4 cup lemon juice
1 peach, ripe, peeled and diced
1/2 cup pomegranate-blueberry juice
Lemon zest curls, for garnish
Mint leaves, for garnish
Combine sugar and water in a small saucepan. Bring to a boil and cook for 1 minute, or until sugar is dissolved.
Remove from heat and add lemon zest and lemon juice. Cover and let cool for 30 minutes.
Strain mixture into a blender or food processor. Add peach and pomegranate blueberry juice. Blend until smooth.
Chill in the refrigerator for at least 1 hour or overnight.
Pour mixture into the freezer can of an ice cream maker and prepare sorbet according to the manufacturer’s directions.
Transfer to a freezer-safe container and freeze covered for 1 hour or until firm.
Serve in a glass or on a plate with a lemon zest curl and mint leaf.
Sugar: 38g
:
Calcium: 2mg
Calories: 156kcal
Carbohydrates: 41g
Fat: 1g
Fiber: 1g
Iron: 1mg
Potassium: 108mg
Protein: 1g
Saturated Fat: 1g
Sodium: 3mg
Vitamin A: 82IU
Vitamin C: 14mg
