6 med. pomegranates
7 tbsp. sugar
1/4 c. fresh lemon juice

Halve the pomegranates crosswise using a manual citrus reamer, squeeze the juice from the pomegranates. Strain the juice through a fine mesh sieve.

In a medium non aluminum saucepan combine the sugar with 1/4 cup of water and bring to a boil over moderate heat. Cook just until the sugar dissolves then remove from heat and cool completely.

Stir the pomegranate juice and lemon juice into the cooled syrup. Pour the syrup into an ice cream maker and freeze according to the manufacturers instructions. Serve the ice in well chilled stemmed glasses. The ice will keep in the freezer for up to 2 days. Makes 2 to 4 servings.