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Ingredients

Directions

  • Strain the juice through a double layer of damp cheesecloth or a paper coffee filter. Measure 3 cups of the juice. Sprinkle gelatin over to soften.

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  • Meanwhile, bring the remaining 3 cups of juice to a boil in a small saucepan. Add the sugar, stirring to dissolve. Remove from heat as soon as it dissolves, and stir in the juice and gelatin mixture. Pour into a glass bowl, and allow to cool. Cover with plastic wrap, and refrigerate overnight. Garnish with zest and pomegranate seeds.

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