Pomegranate & Rose Jello

Recipe by Carolina Doriti

Pomegranate & Rose Jello

600 ml pomegranate juice

30 gr powdered gelatin

4 tbsp caster sugar

200 gr fresh pomegranate seeds

100 gr fresh pomegranate seeds to garnish

2 tbsp Biomadika organic rose water

Pomegranate & Rose Jello

Pour 300 ml of pomegranate juice into a bowl. Sprinkle the gelatin on top and let sit for 5 minutes to soften.

Pour 100 ml of pomegranate juice into a small saucepan and add 4 tbsp sugar. Place on very low heat and stir until sugar dissolves. Remove from heat and stir in the gelatin mix until dissolved. Pass through a fine sieve.

Pour the remaining pomegranate juice (200 ml) into a large bowl and mix in the rose water. Add in the gelatin mix and stir.

Pomegranate & Rose Jello

Pour in a mold and chill in the fridge for 30 minutes. Remove from the fridge and add in 200 gr pomegranate seeds. Cover and place back into the fridge for a couple of hours until it sets.

To unmold it, carefully dip it in warm water for 15 seconds and then flip it onto a plate.

Sprinkle with the remaining fresh pomegranate seeds.