4 Serves
278 Mins
Peel the pomegranates to extract the seeds. Using a juicer, process the seeds to obtain fresh juice.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
34 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
15 mg / 1,250 mgPotassium
141 mg / 4,700 mgSodium
26 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
50 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a mixing bowl, combine the pomegranate juice with the fresh lime juice and maple syrup, stirring until well incorporated.
Gradually whisk the coconut cream into the juice mixture until smooth. For a lighter texture, transfer the mixture to a blender and process for a few minutes to incorporate air.
Pour the mixture into a shallow metal container, cover with a lid, and place in the freezer.
Every hour for the first three hours, remove the container from the freezer, break up the ice crystals with a spoon, and stir thoroughly before returning to the freezer.
Allow the sorbet to freeze undisturbed for a final 4 hours to reach the desired consistency.
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