Traditional recipes

Pomegranate Sorbet Parfait

Pomegranate Sorbet Parfait

Who needs cranberries when you can have pomegranate sorbet?


  • 1 cup labneh (Lebanese strained yogurt) or plain whole-fat Greek yogurt
  • ¼ cup pistachios, coarsely chopped
  • 3 tablespoons black sesame seeds
  • ¾ cup mild honey (such as clover)

Recipe Preparation

  • Combine pomegranate juice, lime juice, sugar, and ½ 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.

  • 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: Sorbet can be made 2 weeks ahead. Keep frozen.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 290 Fat (g) 5 Saturated Fat (g) 2 Cholesterol (mg) 10 Carbohydrates (g) 56 Dietary Fiber (g) 1 Total Sugars (g) 52 Protein (g) 4 Sodium (mg) 75Reviews Section

Watch the video: Cranberry Pomegranate Sorbet. A Vegan Thanksgiving Recipe