Ingredients
6
6 servings
- •3 cups unsweetened pomegranate juice
- •1 cup sugar
- •3 tablespoons lemon juice
- •1 dash salt
- •0.25 cup cold water
- •1 (.25 ounce) envelope unflavored gelatin
- •1 cup chilled whipping cream
Instructions
- Stir together pomegranate juice, sugar, lemon juice, and salt in a large bowl. Chill, covered, 30 minutes.
- 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.
- Freeze in an ice cream maker according to manufacturer's directions until sherbet reaches soft-serve consistency, 1 to 1 1/2 hours.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 351
- Carbohydrate: 55g
- Fat: 15g
- Protein: 2g
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