Makes 1 quart
Instead of flavoring this sorbet with grenadine, a pomegranate syrup, we used whole pomegranate seeds. The banana helps makes the sorbet creamy.
1 banana, broken into pieces
½ cup sugar
2 ½ cups freshly squeezed orange juice
¼ cup tequila
1 ½ cups pomegranate seeds
1. Purée banana and sugar in food processor until smooth. Add orange juice and tequila, and purée until combined.
2. Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. When sorbet is thick and creamy, add pomegranate seeds, and churn until incorporated. Transfer to 1-quart container, and freeze.