4 cans of cranberry jelly sauce (jelly, not whole berry)
1 16 oz. Pomegranate juice
2 oz. Sugar-free vanilla syrup
In a pot, add all cans and juice and cook on low/medium heat stirring constantly. Do not overcook, just until all the jelly turns into a smooth liquid. Allow to cool. Pour into a shallow container and freeze. Once frozen, take a fork and shave off the ice into a glass. Enjoy.