Pomegranate Sherbet

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. 1

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

2. 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. 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. 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.