Honey Frozen Yogurt with Pomegranate Swirl

1. 1

   In a food processor, pulse the pomegranate seeds until they release their juice; transfer the seeds and juice to a medium saucepan.

2. 2

   Whisk the lemon juice, cornstarch and 1/4 cup of the honey into the pomegranate juice and bring to a boil.

3. 3

   Simmer over moderate heat until the pomegranate sauce is thickened, about 5 minutes; remove from the heat and let cool slightly.

4. 4

   Strain the sauce through a sieve into a bowl; discard the seeds.

5. 5

   Refrigerate the sauce until well chilled.

6. 6

   Meanwhile, in a bowl, whisk 1/4 cup of honey into the yogurt.

7. 7

   Scrape the yogurt into an ice cream maker and freeze according to the manufacturers instructions.

8. 8

   Transfer the frozen yogurt to a metal loaf pan and pour the pomegranate sauce on top.

9. 9

   Using a knife or spoon, gently swirl the sauce into the yogurt.

10. 10

    Cover and freeze the yogurt until firm, about 2 hours, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.