Pomegranate Gelee

When you replace the usual gelatin with agar, like this healthy dessert does, you're getting the health benefits of the seaweed from which the setting agent is derived.

  • Servings: 8

Source: Body+Soul, November/December 2005


  • 1 1/2 cups water
  • 16 ounces pomegranate juice
  • 1 cup fresh orange juice, strained
  • 2 tablespoons agar (seaweed-based gelatin substitute)
  • 1 cup sugar
  • 1 cup seedless green grapes, quartered


  1. Combine the water, pomegranate juice, orange juice, agar, and sugar in a medium saucepan over high heat, whisking occasionally. Bring to a boil. Reduce to a simmer and whisk until the sugar and the agar have dissolved completely, about 5 minutes.

  2. Transfer mixture to a large bowl or liquid measuring cup (for easy pouring). Divide grapes evenly among 8 parfait glasses and pour 2/3 cup pomegranate mixture into each glass, whisking the liquid before pouring to be sure no agar has settled to the bottom. Refrigerate until set, about 3 hours.


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