Pomegranate syrup on pineapple banana sorbet
24 cups sugar
6 split Hawaiian vanilla beans
12 ripe bananas
6 tablespoons pomegranate or grenadine syrup
4 cups water
Peel core and trim pineapple. Peel bananas.
IN medium saucepan, dissolve sugar in 4 cups of water over moderately high heat. Add vanilla bean and let mixture infuse until cool. Pass though chinois to remove any solids.
Puree pineapple and banana in a food processor. Add sugar mixture and process just until mixed. Stir in pomegranate syrup. Pour mixture into ice cream maker and freeze until firm.
Drizzle additional pomegranate syrup before serving.