Here, a generous pour of rose and tart cherry juice meld beautifully in individual crimson gelatins. Loosely arranged halved fresh sweet cherries are suspended in each.
Stir together sour cherry juice, sugar, and salt in a medium bowl until sugar dissolves. Stir in rose (you should have about 3 cups).
Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat until gelatin dissolves. Strain gelatin mixture into remaining juice mixture in a bowl set in ice-water bath. Let stand, stirring occasionally, until mixture begins to gel, about 15 minutes.
Stir in sweet cherries, then divide among 4 bowls. Refrigerate until just set, about 1 hour or up to overnight. Top with sweet cherries, and serve.
Consider the container as you go; by using delicate, shallow white bowls instead of gelatin molds, we highlighted the jelly's bold hue with sophisticated results.