Whisk the pomegranate syrup and 50 ml of water. Whisk the egg whites with the juice of one lemon in a wide bowl, slowly adding the pomegranate syrup.
Fill this quantity into the ice cream maker and freeze in about 30 minutes. Refill the ice cream and freeze in the freezer for about 4 hours.
In the meantime, cook the Italian meringue. Stir the meringue into the refrozen ice cream until it is once again homogeneous. Now refreeze the ice cream for another 4 hours in the freezer.
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