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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.71 Kcal (978 kJ) | ||
| Calories from fat | 8.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 1% | |
|---|---|---|---|
| Cholesterol | 4.65mg | 2% | |
| Sodium | 30.24mg | 1% | |
| Potassium | 399.94mg | 9% | |
| Total Carbs | 54.33g | 18% | |
| Sugars | 51.26g | 205% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 1.3mg | 2% | |
| Calcium | 94.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 99.88 Kcal (418 kJ) | ||
| Calories from fat | 3.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 1% | |
|---|---|---|---|
| Cholesterol | 1.99mg | 2% | |
| Sodium | 12.92mg | 1% | |
| Potassium | 170.91mg | 9% | |
| Total Carbs | 23.22g | 18% | |
| Sugars | 21.91g | 205% | |
| Dietary Fiber | 1.11g | 10% | |
| Protein | 1.36g | 6% | |
| Vitamin C | 0.6mg | 2% | |
| Calcium | 40.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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