Pomegranate Sorbet Parfait
You can never have too many dessert recipes, so give Pomegranate Sorbet Parfait a try. This recipe makes 8 servings with 389 calories, 6g of protein, and 11g of fat each. For $2.05 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 22 foodies and cooks. This recipe from Epicurious requires sugar, black sesame seeds, lime juice, and ice cream. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 34%. Users who liked this recipe also liked Pomegranate Yogurt Parfait, Pomegranate Sorbet, and Pomegranate Ginger Sorbet.
Servings: 8
Ingredients:
1 cup labneh (Lebanese strained yogurt) or plain whole-fat Greek yogurt
3 tablespoons black sesame seeds
3/4 cup mild honey, (such as clover)
An ice cream maker
1/2 cup fresh lime juice
1/4 cup pistachios, coarsely chopped
3 cups pomegranate juice
1/2 cup sugar
Equipment:
ice cream machine
bowl
Cooking instruction summary:
Preparation Combine pomegranate juice, lime juice, sugar, and 1/2 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. 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. Do ahead Sorbet can be made 2 weeks ahead. Keep frozen.
Step by step:
1. Combine pomegranate juice, lime juice, sugar, and 1/2 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.
2. Transfer sorbet to an airtight container; cover and freeze until firm, at least 2 hours.
3. 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.
4. Do ahead
5. Sorbet can be made 2 weeks ahead. Keep frozen.
Nutrition Information:
covered percent of daily need
