Cherry and Pomegranate Sherbet

Total Time:
24 hr 35 min
Prep:
15 min
Inactive:
24 hr
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 cups fresh or frozen cherries, pitted
  • 1 cup sugar
  • 1/2 cup pomegranate juice
  • 1 1/2 cups whole milk
  • 1 tablespoon heavy cream
  • Juice of 1 lemon
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.


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