Ingredients
Units
Scale
- 3 cups pomegranate juice, divided
- 2 tbsp gelatin
- 1–2 tbsp honey (optional, see notes)
To serve
- Whipped coconut cream
- Fresh pomegranate airils
Instructions
- Using a small bowl, add 1/2 cup of pomegranate juice to the bowl and sprinkle the gelatin on top. Allow it to bloom until it’s totally solid.
- Add the remainder of the pomegranate juice to a pot and add the honey if desired. Heat the pomegranate juice over medium-low heat until the pomegranate juice is warm, but not boiling.
- Spoon the solid gelatin mixture into the warm pot and stir to combine until the gelatin is fully dissolved. Remove from the heat.
- Allow the mixture to cool a bit before adding to a large bowl, or 4 small dessert bowls. Cover the bowl(s) and set in the fridge for 4-6 hours until set.
- Serve topped with whipped coconut cream and pomegranate arils, or store in the fridge for up to 3 days.
Notes
The pomegranate juice is very sweet by itself. If you want a sweeter jello, you can add honey. If you decide afterward that you want it sweeter, you can add honey on top after making the jello.
Nutrition
- Calories: 129
- Fat: .5g
- Carbohydrates: 28.8g
- Fiber: .2g
- Protein: 3.3g