Prep Time:
10 mins
Cook Time:
2 mins
Freeze Time:
3 hrs 30 mins
Total Time:
3 hrs 42 mins
Servings:
6
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 351 | Calories |
| 15g | Fat |
| 55g | Carbs |
| 2g | Protein |
