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.
Ingredients
- 3 cups unsweetened pomegranate juice
- 1 cup sugar
- 3 tablespoons lemon juice
- 1 dash salt
- 0.25 cups cold water
- 1 envelope unflavored gelatin , .25 ounce
- 1 cup chilled whipping cream
Instructions
-
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
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