Tangy Pomegranate Cream Sherbet
Tangy Pomegranate Cream Sherbet balances vibrant, ruby pomegranate with a hint of lemon for a bright, refreshing bite. A touch of cream rounds the edges into a smooth, silky finish that’s both light and satisfying. Serve it as a make-ahead dessert for dinner parties or as a cool, palate-cleansing treat on warm afternoons.
- Prep10 mins
- Cook2 mins
- Serves6
- DifficultyEasy
- 1
In a large bowl, combine the pomegranate juice, sugar, lemon juice, and salt. Cover and chill for 30 minutes.
- 2
Pour the cold water into a small saucepan and sprinkle the gelatin over it; let sit for 1 minute. Cook over low heat, stirring, just until the gelatin dissolves, about 2 minutes. Stir this into the pomegranate mixture. Add the cream, then beat with an electric hand mixer on medium speed until the mixture is foamy, about 3 minutes.
- 3
Freeze in an ice cream maker following the manufacturer's instructions until the sherbet is soft-serve in consistency, 1 to 1 1/2 hours.
- 4
Spoon into a 1- or 2-qt. freezer-safe container. Press a piece of plastic wrap directly onto the surface; cover and freeze for at least 2 hours or up to 1 month.
- Calories 260.46 kcal Moderate
- Protein 1.52 g Low Source
- Carbs 59.12 g Moderate
- Total Fat 2.65 g Low Source
- Saturated Fat 2.24 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.39 mg Low Source
- Sodium 34.83 mg Low Source
- Fiber 1.5 g Low Source
- Sugar 56.14 g High
- Added Sugar 0.41 g Low Source
- Calcium 27.09 mg Low Source
- Iron 0.33 mg Low Source
- Potassium 315.26 mg Low Source
- Vitamin A 0.84 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛