Cherry and Pomegranate Sherbet
Total:
24 hr 35 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
24 hr 35 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Add the cherries to a saucepan with the sugar and pomegranate juice. Bring to a slow boil and cook until the cherries are soft and the liquid is syrupy, 15 to 20 minutes. Cool to room temperature. 

Add the cherries and juice to a blender or food processor. Blend until smooth, stopping short of totally liquefying it if you'd like a little pulp. Add the milk, cream and lemon juice and blend briefly. Freeze according to your ice cream maker's instructions, and then transfer to an airtight freezer container and freeze for at least 24 hours before serving. 

Scoop into a pretty glass and serve. If you're feeling dangerous, mix with a little cold white wine for a delicious "milkshake." Just don't tell anyone I told you to do that.

More from:

Grilling on TV

IDEAS YOU'LL LOVE

Orange Sherbet

Recipe courtesy of Alton Brown

Roasted Shrimp with Cherry Tomatoes

Recipe courtesy of Ree Drummond

Cherries Jubilee

Recipe courtesy of David Rosengarten

Pomegranate Cosmos

Recipe courtesy of Ina Garten

Pomegranate Sangria

Recipe courtesy of Bobby Flay

Cherry Old-Fashioned

Recipe courtesy of Food Network

Peach-Blackberry Sangria

Recipe courtesy of Bobby Flay

Chocolate-Dried Cherry Bread Pudding

Recipe courtesy of Jenny McCoy

Cherry Tomato Salad With Buttermilk-Basil Dressing

Recipe courtesy of Gina Neely|Pat Neely

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking