3 cups (750 mL) pomegranate juice
1/2 cup (125 mL) granulated sugar
In saucepan, heat juice with sugar over medium-low heat until sugar is dissolved. Let cool; refrigerate until cold.
Freeze in ice-cream machine according to manufacturer's instructions. (Or pour into 13- x 9-inch/3.5 L metal cake pan. Place plastic wrap directly on surface; freeze until firm, about 4 hours. Break into chunks; puree in food processor.)
Pack into airtight container and freeze until firm, about 4 hours. (Make-ahead: Freeze for up to 2 days.)