Pomegranate Sorbet Smile

• 3 pomegranates
• 1 cup white sugar
• 3 tablespoons freshly squeezed lemon juice
• 3 egg whites
• 2 cups heavy whipping cream

1. 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.
2. Mash seeds in the bowl with a potato masher to release some juice. Add sugar and lemon juice; continue mashing to release more juice.
3. 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.
4. 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.
5. Pour mixture into freezer-safe containers. Freeze until firm, about 2 hours.

pomegranates, white sugar, freshly squeezed lemon juice, egg whites, heavy whipping cream

Taken from www.allrecipes.com/recipe/254862/pomegranate-sorbet-smile/ (may not work)