POMEGRANATE JELLO

make 8-12 servings depending on ramekin size


2 packages gelatin

4.5 cups pomegranate juice

2 tablespoons sugar  (or more to taste)

seeds from 1 pomegranate


Mix gelatin with 1/2 cup cold pomegranate juice. Mix and let stand for a minute. Bring remaining 4 cups of pomegranate juice to a boil. Take off the heat. Add sugar and mix until dissolved. Taste. Add more sugar if it's not sweet enough. Whisk in gelatin mixture. Pour hot liquid into a pitcher. Pour into ramekins of any size, almost to the top of each dish. Add a handful of pomegranate seeds to each remekin. They will eventually float up to the top. Refrigerate for at least 3 hours.

DASH AND BELLA
http://www.dashandbella.blogspot.com

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