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Pomegranate Jello

  • Author: Michelle
  • Yield: 4 servings 1x


Units Scale
  • 3 cups pomegranate juice, divided
  • 2 tbsp gelatin
  • 12 tbsp honey (optional, see notes)

To serve

  • Whipped coconut cream
  • Fresh pomegranate airils


  1. 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.
  2. 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.
  3. Spoon the solid gelatin mixture into the warm pot and stir to combine until the gelatin is fully dissolved. Remove from the heat.
  4. 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.
  5. Serve topped with whipped coconut cream and pomegranate arils, or store in the fridge for up to 3 days.


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.


  • Calories: 129
  • Fat: .5g
  • Carbohydrates: 28.8g
  • Fiber: .2g
  • Protein: 3.3g