A few summers ago, I was trying to cool down without giving in to the sugar-loaded desserts I used to grab out of habit. I started experimenting with frozen fruit and citrus, and this recipe stuck. It’s now my go-to when I want to feel like I’m treating myself  but still staying on track. My kids even beg for it after dinner! 

Ingredients:

• 2 cups frozen pomegranate seeds (or frozen pomegranate juice cubes)

• 1/4 cup fresh lemon juice

• 2–3 tablespoons honey or maple syrup (adjust to taste)

• 1/4 cup cold water (plus more if needed)

• Optional: mint leaves or lemon zest for garnish

Instructions:

1. Add frozen pomegranate seeds, lemon juice, honey, and water to a high-speed blender or food processor.

2. Blend until smooth and creamy. If it’s too thick, add a splash more water until it reaches your desired consistency.

3. Taste and adjust sweetness if needed.

4. Scoop into a bowl and enjoy immediately as a soft sorbet, or freeze for 1–2 hours for a firmer texture.

5. Garnish with lemon zest or mint and serve!

Sarah’s Tips:

• Use frozen pomegranate juice (freeze in ice cube trays) if you don’t have seeds.

• Add a pinch of sea salt to enhance the fruit flavors.

• Hosting? Serve in small glass cups with a lemon wedge and mint sprig — so simple, but stunning.

• This also makes an amazing base for a sparkling summer mocktail — just scoop into a glass and top with bubbly water!

Nutrition (Per Serving, Approximate):

• Calories: 110

• Carbs: 25g

• Sugar: 19g

• Fiber: 3g

• Fat: 0g

• Protein: 1g