- 3 pomegranates
- 1 cup white sugar
- 3 tablespoons freshly squeezed lemon juice
- 3 egg whites
- 2 cups heavy whipping cream
- Score pomegranate rinds lengthwise and crosswise with a knife. Carefully crack open with the knife. Break flesh into quarters with your hands, using scored lines as a guide. Hold each quarter over a large bowl and whack firmly with a wooden spoon to release seeds.
- Mash seeds in the bowl with a potato masher to release some juice. Add sugar and lemon juice; continue mashing to release more juice.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Mash into the pomegranate mixture in the bowl.
- Beat cream in a chilled glass or metal bowl with an electric mixer until thick. Mash into the pomegranate mixture, popping seeds to reach desired consistency.
- Pour mixture into freezer-safe containers. Freeze until firm, about 2 hours.