Healthier than any ice cream you've tasted, this sorbet only has 120 calories per serving. Keep chunks of raspberry mixed in with the sorbet, or top with raspberries to bring out the fresh flavors.

Raspberry-Pomegranate Sorbet

In a small saucepan, combine sugar and water. Bring to boiling; reduce heat. Simmer for 5 minutes, stirring occasionally, until sugar has dissolved. Remove pan from heat and let cool for 20 minutes.

Place frozen raspberries and 1 cup pomegranate juice in a food processor and puree. Press the raspberry puree through a fine mesh strainer to remove the seeds. Combine raspberry juice mixture with remaining pomegranate juice and sugar mixture, stirring well. Pour fruit mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container; cover and freeze until firm. Sorbet will appear soft but will firm up after freezing.

Garnish with mint leaves, raspberries and/or pomegranate seeds.