Ingredients
- 1 cup sugar
- 1 cup pomegranate juice
- 1 tablespoon lemon juice
- 1/2 tablespoon cornstarch
- 3 cups (about 1 lb) fresh strawberries
Directions
- Combine sugar and juice in a medium saucepan. Stir over medium heat until sugar is completely dissolved.
- In a small dish, whisk together cornstarch and lemon juice. Add to pomegranate mixture. Bring to a simmer and cook for 5 minutes or until slightly thickened. Remove from heat.
- Wash and trim strawberries. Puree in a blender or food processor until smooth. Transfer to a heat-proof bowl. Slowly pour in warm pomegranate mixture, stirring to combine, and allow to cool to room temperature. Cover and refrigerate. When mixture is thoroughly chilled, freeze in ice cream maker according to manufacturer's directions. Transfer to a freezer-safe container and freeze until firm.
