Like raspberries and chocolate, pomegranate and chocolate make a very sexy couple, and they give this sorbet a little more body and interest than your basic fruit flavors. Its sweet-tart flavor is refreshing on a hot day, and the mint syrup has a real cooling effect.

　　

Ingredients

makes 1 quart

　　Mint Simple Syrup (recipe follows)

　　2 cups 100% pomegranate juice

　　1 cup orange juice

　　1/2 cup mini semisweet chocolate chips

　　Fresh mint sprigs, for garnish

　　

Special Equipment

An ice cream maker

　　

Mint Simple Syrup

1 cup sugar

　　1 packed cup fresh mint leaves

　　(makes 1 cup)

　　

Step 1

In a glass pitcher, combine the mint simple syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture into an ice cream maker and freeze according to the manufacturer’s instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.

　　

Step 2

Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

　　

Mint Simple Syrup

Step 3

In a small saucepan, combine the sugar, 1/2 cup water, and mint leaves over medium heat. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the sugar has dissolved, 5 minutes. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.