Recipe Details
Ingredients
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3cupsunsweetened pomegranate juice
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1cupsugar
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3tablespoonslemon juice
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1dashsalt
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¼cupcold water
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1(.25 ounce) envelopeunflavored gelatin
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1cupchilled whipping cream
Cooking Directions
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Stir together pomegranate juice, sugar, lemon juice, and salt in a large bowl. Chill, covered, 30 minutes.
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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.
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Freeze in an ice cream maker according to manufacturer’s directions until sherbet reaches soft-serve consistency, 1 to 1 1/2 hours.
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories351 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 9g |
46% |
| Cholesterol 54mg |
18% |
| Sodium 87mg |
4% |
| Total Carbohydrate 55g |
20% |
| Protein 2g |
|
| Potassium 40mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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