When guests set eyes on this ruby-red dessert, they’ll know they’re in for a treat. It’s the perfect ending for a hearty summer or wintertime meal. —Taste of Home Test Kitchen,
- 8 medium blood oranges
- 1 cup sugar
- 1 cup pomegranate juice
- 2 tablespoons orange liqueur
- Blood orange slices and pomegranate seeds
image/svg+xml Text Ingredients View Recipe,
Grate 1 tablespoon orange peel; set aside. Squeeze juice from all of the oranges. Strain and discard pulp. In a small saucepan, combine the sugar, orange juice and peel. Cook and stir over medium heat until sugar is dissolved. Set aside to cool.
In a large bowl, combine the orange juice mixture, pomegranate juice and orange liqueur. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.
Transfer to a freezer container; freeze for 4 hours or until firm. Spoon into dessert dishes. Garnish with orange slices and pomegranate seeds.
1/2 cup: 225 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 53g carbohydrate (49g sugars, 3g fiber), 1g protein.