Photo by Christopher Testani
Who needs cranberries when you can have pomegranate juice?
Recipe information
Yield
8 servings
Ingredients
3
cups pomegranate juice
1
/2 cup fresh lime juice
1
/2 cup sugar
1
cup labneh (Lebanese strained yogurt) or plain whole-fat Greek yogurt
1
/4 cup pistachios, coarsely chopped
3
tablespoons black sesame seeds
3
/4 cup mild honey, (such as clover)
Special equipment:
An ice cream maker
Need to make a substitution?
Preparation
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. 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.
Do ahead
Step 3
Sorbet can be made 2 weeks ahead. Keep frozen.