Step 1

Combine the sugar, water, and ginger in a small saucepan. Bring to a boil, reduce heat and simmer, whisking occasionally until sugar has fully dissolved. Transfer to a contain, cover, and allow to chill completely in the refrigerator. This will take at least 20 to 30 minutes, or longer.

Step 2

Once the simple syrup has chilled, strain the syrup through a fine-meshed sieve set over a large mixing bowl. Discard the ginger chunks. Add the pomegranate juice and St. Germain liqueur to the bowl with the syrup. Whisk together well.

Step 3

Churn the mixture in an ice-cream maker according to manufacturer instructions. The sorbet is ready when it resembles the texture of a thick slushy.

Step 4

Transfer the sorbet to an airtight container, cover the surface with plastic wrap, and freeze for an additional 4 to 6 hours or ideally overnight. Serve and garnish with fresh pomegranate arils.