5-6 ripe pomegranates, preferably yellow
2 cups of milk
6 tablespoons of sugar
2 egg whites or whipped cream
5-6 ripe pomegranates, preferably yellow
2 cups of milk
6 tablespoons of sugar
2 egg whites or whipped cream
Halve the pomegranates, removing the seeds that can be squeezed through a cheesecloth (salting cloth)
Chop the fruit into pieces, combine the pulp with the cream and blend in a blender with milk
Whip the egg whites until frothy, add sugar gradually and continue whipping (or use store-bought whipped cream)
Gently mix the blended fruit and freeze in the shape of sorbet
