Steps
- Strain 175ml of pure pomegranate juice and the juice of 1 lime into a bowl. Whisk in 175g of icing sugar until dissolved.
- Whip 500ml of heavy cream to soft peaks. Whisk in the juice mixture and continue until thick again.
- Spoon into an airtight freezer-safe container, smooth the surface, and freeze for at least 6 hours. Scoop and scatter with pomegranate seeds.