Pomegranate Sorbet in Champagne

Here is a picture of Jim and I at Flying Saucer, one of the fun happy hour spots we like to visit on Friday's.

Now for the other Pomegranate dessert I recently made - this one was my favorite of the two! I researched several recipe ideas (check out this one and also check out this one) and loved the idea of serving the pom sorbet with champagne.

Actually this recipe for champagne sorbet sounds awesome:

1 cup sugar

1 cup water

2 lemons

1 bottle Champagne or other sparkling white wine, cold

Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and place in the refrigerator until cold, about 1 hour. Using the finest grater you have, lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze out the juice and remove the seeds from both lemons. Open the Champagne or sparkling wine, and pour it into a 9 by 12 by 2-inch pan. Mix in the simple syrup, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. Before serving, fluff the granita by "chopping" up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve.

Sounds good, but thats not what I did.

I started by making simple syrup. Boil water, add sugar.

Then I threw in some mint, took the simple syrup off the burner and let it steep for 20 minutes.

Next I added some Pom juice.

Then strain the mixture to remove the mint pieces. Put this in the fridge and let it get cold.

Then simply process in your ice cream maker according to the manufacturers instructions.

30 minutes later we have some awesome tasting pom sorbet. To serve, scoop the pomegranate sorbet into chilled dessert bowls or Champagne saucers. Pour just a little champagne around the sorbet, garnish with a sprig of mint.