Remember back in January when you thought 'Juice! Smoothies! That's what I need'? Soon after, you realised you'd just needed to stop drinking the equivalent of a bathfull of lovely cocktails every night during the party season, so you retired the juicer to the back of a cupboard and it's been there ever since. Well it's time to dig it out again, because pomegranates are in all the shops, and you know what that means. No, not wheatgrass and raw foods - it's ice-cream time!This recipe is incredibly quick - to make it even faster, you can buy pomegranate seeds ready-prepared in the fresh fruit section of many supermarkets. If you do peel them yourself, then make sure to remove the pith. Trust me - it's bitter and you won't like it.
You will need
- 2 large pomegranates, seeded and juiced - about 400g
- 150g icing sugar
- 2 limes, squeeze the juice out
- 1 tub of double cream (285ml)
Make it!
- Juice the pomegranates.
- Add in the lime juice.
- Add the sugar and whisk until it's incorporated.
- Pour in the cream and whisk until it rises up in little peaks when you take out the spoon.
- Pour into a container and leave to set in the freezer overnight.
You can sprinkle a little dark chocolate over it just before serving. Zingy, pink and yum!
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