Ingredients

• 3 cups pomegranate juice
• 1/2 cup fresh lime juice
• 1/2 cup sugar
• 1 cup labneh (Lebanese strained yogurt) or plain whole-fat Greek yogurt
• 1/4 cup pistachios, coarsely chopped
• 3 tablespoons black sesame seeds
• 3/4 cup mild honey, (such as clover)
• An ice cream maker

Instructions

1. Combine pomegranate juice, lime juice, sugar, and 1/2 cup water in a large bowl or measuring glass and stir to dissolve sugar. Process in an ice cream maker according to manufacturer's directions. Transfer sorbet to an airtight container; cover and freeze until firm, at least 2 hours.
2. When ready to serve, scoop some sorbet into coupe or short glasses or small bowls and top with a spoonful of labneh, then some pistachios and black sesame seeds; drizzle with honey. Repeat layers once more to create a parfait.
3. Do ahead Sorbet can be made 2 weeks ahead. Keep frozen.
4. Sorbet can be made 2 weeks ahead. Keep frozen.