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)
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.