Pomegranate Sherbet

A welcome surprise after a heavy meal, this make-ahead sherbet requires very little lift. Gelatin and cream are the secret weapons for a super-creamy scoop. Feeling extra fancy? Serve it with fresh mint and shortbread cookies, such as Speculoos.


Recipes · Desserts · Frozen Dessert Recipes · Sherbet Recipes


Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 3 hrs 42 mins
Freeze Time: 3 hrs 30 mins
Servings: 6

Ingredients

Ingredients List

  • 3 cups unsweetened pomegranate juice

  • 1 cup sugar

  • 3 tablespoons lemon juice

  • 1 dash salt

  • ΒΌ cup cold water

  • 1 (.25 ounce) envelope unflavored gelatin

  • 1 cup chilled whipping cream


Directions

  1. Stir together pomegranate juice, sugar, lemon juice, and salt in a large bowl. Chill, covered, 30 minutes.

  2. Put the cold water in a small saucepan and sprinkle with gelatin; let stand 1 minute. Cook, stirring, over low heat just until gelatin dissolves, about 2 minutes. Stir into pomegranate mixture. Add cream; beat with an electric hand mixer at medium speed until mixture is foamy, about 3 minutes.

  3. Freeze in an ice cream maker according to manufacturer's directions until sherbet reaches soft-serve consistency, 1 to 1 1/2 hours.

  4. Transfer to a 1- or 2-qt. freezer-safe container. Put a piece of plastic wrap directly on surface; cover and freeze at least 2 hours or up to 1 month.


Nutrition Facts (per serving)

Nutrition Facts
351 Calories
15g Fat
55g Carbs
2g Protein


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