Pomegranate Sorbet Parfait
Christopher Testani
Who needs cranberries when you can have pomegranate sorbet?
Recipe information
Yield
8 Servings
Ingredients
3
cups pomegranate juice
½
cup fresh lime juice
½
cup sugar
1
cup labneh (Lebanese strained yogurt) or plain whole-fat Greek yogurt
¼
cup pistachios, coarsely chopped
3
tablespoons black sesame seeds
¾
cup mild honey (such as clover)
Special Equipment
An ice cream maker
Preparation
Step 1
Combine pomegranate juice, lime juice, sugar, and ½ cup water in a large bowl or measuring glass and stir to dissolve sugar. Process in an ice cream maker according to manufacturer’s directions. Transfer sorbet to an airtight container; cover and freeze until firm, at least 2 hours.
Step 2
When ready to serve, scoop some sorbet into coupe or short glasses or small bowls and top with a spoonful of labneh, then some pistachios and black sesame seeds; drizzle with honey. Repeat layers once more to create a parfait.
Step 3
Do Ahead: Sorbet can be made 2 weeks ahead. Keep frozen.
Nutrition Per Serving
Calories (kcal) 290 Fat (g) 5 Saturated Fat (g) 2 Cholesterol (mg) 10 Carbohydrates (g) 56 Dietary Fiber (g) 1 Total Sugars (g) 52 Protein (g) 4 Sodium (mg) 75