Add the sugar and water to a pot and set over medium heat. Cook until it reaches 220F. If you don’t have a thermometer, wait until after all the sugar dissolves then boil it for a minute. Let cool fully (you can speed this up by setting it in the fridge).

To make the pomegranate juice, you’ll open and deseed about 3 pomegranates. Then add them to a food processor and pulse on high for a few minutes. Press the puree through a fine mesh sieve as much as you can to extract as much juice as possible. You’ll need 500g of juice for the sorbet, set that aside. If you have extra, you can drink it!

Stir together the pomegranate juice, the syrup and the lemon juice. Chill it in the fridge for a few hours. Once fully cooled, churn it in your ice cream maker.