Dissolve the sugar into the juice, stirring well until all the sugar crystals have dissolved completely.
Pour the juice into a gallon sized zip lock baggie. Zip it up tight.
Put the baggie of juice flat on a baking sheet or platter in the freezer. Freeze until solid. This will take at least a couple of hours.
Cut open the baggie and quickly cut or break the frozen juice into chunks and put into the bowl of a food processor or strong blender. Process until smooth. You will have to stop to rearrange the chunks of frozen juice a few times.
When the sorbet is smooth, spread it in a metal loaf pan. Cover with foil and put back in the freezer until firmed up.
https://theviewfromgreatisland.com/pomegranate-sorbet/ March 2, 2013