Prep 10 mins
Cook 10 mins
A pretty way to punch things up between courses, or to serve for dessert.
- Warm water, pomegranate molasses, water and sugar in a non-reactive pot (glass or stainless steel, not aluminum), stirring until sugar dissolves.
- Cool in refrigerator.
- Add lime juice to chilled mixture.
- Freeze according to instructions for your ice cream maker.