2 cups fresh apple cider
1 1/4 cup pomegranate juice
2/3 cup granulated sugar
1 cinnamon stick
1 tablespoon freshly squeezed lemon juice
In a medium saucepan over high heat, stir together the juices, sugar, cinnamon and salt. Boil for 5 minutes, then transfer to a large bowl, stir in lemon juice, cover and chill in refrigerator (with the cinnamon stick) until cold. Freeze the mixture in an ice-cream maker according to manufacturer’s instructions. For a firmer texture, transfer to an airtight container and freeze an additional 2 hours.