makes 1 tray
3 ripe pomegranates, juice and seeds
For the syrup:
1/2 cup (100 g) 3 1/2 oz granulated sugar
1 1/4 cup (300 ml) 1/2 pint cold water
1 large lemon, juice and zest
sprigs of mint
toasted flaked almonds
for the syrup
1. Put the sugar, water, zest of lemon and mint into a small saucepan. Heat over a low flame until the sugar has dissolved. Bring to the boil and simmer for 5 minutes. Cool the syrup, add the lemon juice and pomegranate seeds and juice. Taste and add more icing sugar if the liquid is too tart.
2. Pomegranates syrup is also available in some supermarkets, this can be added in place of some of the sugar. Pour the liquid into a shallow tin, cover and freeze for 2 hours.
3. Break up the mixture with a fork and return to the freezer until solid.
Remove from the freezer for 30 minutes before serving, sprinkle with the toasted almonds.