Pomegranate Semifreddo

An Italian dessert featuring pomegranate for a festive winter color and flavor!

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 10 servings 1x


  • 4 pasteurized raw eggs
  • 1/2 cup sugar
  • 1/3 cup pomegranate juice
  • 2 tablespoons lime juice
  • 2 cups whole milk
  • Pinch of salt
  • Arils from 1 pomegranate (about 1 cup)
  • Fresh mint leaves


  1. Separate the egg whites from yolks. Place whites in large mixing bowl and yolks in separate bowl.
  2. Whip the egg whites together and slowly add 1/4 cup sugar while whipping. Whip until stiff peaks form. Slowly whip in pomegranate juice and lime juice. Set aside
  3. In bowl with egg yolks, add remaining 1/4 cup sugar, milk and pinch of salt. Whisk together well.
  4. Fold egg whites mixture into egg yolk/milk mixture.
  5. Line 8 x 4-inch loaf pan with plastic wrap (with enough to hang over sides of pan.) Slowly pour mixture into pan.
  6. Freeze for 4 – 5 hours.
  7. Before serving, soften in refrigerator for 10-15 minutes.
  8. Top with pomegranate arils and fresh mint leaves. Slice and serve immediately.