POM Pomegranate Sherbet
POM Pomegranate Sherbet is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian dessert. One portion of this dish contains about 1g of protein, 11g of fat, and a total of 196 calories. This recipe serves 8. For $1.22 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up full-fat coconut milk, honey, pomegranate juice, and a few other things to make it today. 1228 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 6 hours and 30 minutes. It is brought to you by A Family Feast . With a spoonacular score of 23%, this dish is rather bad. If you like this recipe, you might also like recipes such as POM Wonderful – Berry Pomegranate Smoothie, Pomegranate and Pear Kale Salad with POM Vinaigrette, and Gluten Free Almond Orange Cake with POM Pomegranate Juice.
Servings: 8
Preparation duration: 380 minutes
Cooking duration: 10 minutes
Ingredients:
1 14-ounce can full-fat coconut milk
½ cup honey (or more to taste)
2 cups POM pomegranate juice
Equipment:
sauce pan
ice cream machine
bowl
Cooking instruction summary:
Add all ingredients to a medium sauce pan and warm, over medium heat, until the coconut milk solids and the honey have completely dissolved in the juice. (Do not bring to a boil.)Remove from the heat and pour the mixture into a bowl. Chill in the refrigerator, stirring occasionally so that the pomegranate juice and coconut milk don’t separate. You’ll want to chill the mixture (about an hour or so) until it’s cool enough to churn but not so cold that the coconut milk starts to solidify again.Churn in an ice cream maker according to your manufacturer’s instructions.Freeze 4-6 hours before eating.
Step by step:
1. Add all ingredients to a medium sauce pan and warm, over medium heat, until the coconut milk solids and the honey have completely dissolved in the juice. (Do not bring to a boil.)
2. Remove from the heat and pour the mixture into a bowl. Chill in the refrigerator, stirring occasionally so that the pomegranate juice and coconut milk don’t separate. You’ll want to chill the mixture (about an hour or so) until it’s cool enough to churn but not so cold that the coconut milk starts to solidify again.Churn in an ice cream maker according to your manufacturer’s instructions.Freeze 4-6 hours before eating.
Nutrition Information:
covered percent of daily need
