You'll need to plan ahead if you're going to make this rich, custard like dessert. First, double the recipe for the Pomegranate Juice; you need some to make the Pomegranate Syrup. Also, the desserts have to chill at least 4 hours to allow the gelatin to set.
Sprinkle gelatin over Pomegranate Juice in a large bowl; let stand 2 minutes. Add sugar and boiling water, and stir until sugar dissolves. Add ice cream, lime juice, and sour cream; stir well with a whisk. Pour into 8 (6-ounce) custard cups or ramekins; chill 4 hours or until firm.
Spoon 1 tablespoon Pomegranate Syrup into each of 8 shallow bowls. Loosen the edges of custards with a knife or rubber spatula; invert custards onto bowls. Sprinkle evenly with seeds.
I had leftover POM juice and also leftover homemade pomegranate syrup from another recipe, so I just used those in place of their recipes for homemade pomegranate juice and syrup. I also didn't chill quite as long as it said. Possibly as a result of this, the custards lost their shape and were really runny when I dumped them upside down. They still tasted great though, and really refreshing! Pomegranates seeds weren't available, so I used thawed frozen cherries on top, and they were perfect.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!