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Pomegranate Sangria Gelatin

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Serves six.

  • To learn more, read:
    Gelatin desserts grow up
  • by Jennifer Armentrout from Fine Cooking
    Issue 80

  • 2 cups pure pomegranate juice, such as Pom brand
  • 4 tsp. unflavored gelatin powder
  • 1/3 cup granulated sugar
  • 1 cup dry white wine
  • 1/4 cup fresh, strained orange juice
  • 2 Tbs. fresh, strained lime juice
  • 1-1/2 cups mixed small-diced or sliced fresh fruit, such as berries, peaches, plums, mangos, oranges, honeydew melon, grapes, or bananas
  • Small mint sprigs for garnish (optional)
Tip:
Check your supermarket’s fresh produce or bottled juice section for pomegranate juice.

Pour 1 cup of the pomegranate juice into a small saucepan. Sprinkle the gelatin and then the sugar over the juice. Let sit for 5 minutes. Set the saucepan over medium heat and stir until the gelatin and sugar completely dissolve. Off the heat, stir in the remaining 1 cup pomegranate juice, along with the wine, orange juice, and lime juice. Pour the mixture into six wineglasses or footed dessert glasses. Refrigerate until firm, 3 to 4 hours.

To serve, mound the mixed fruit on top of the gelatin and garnish with the mint sprigs, if using.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 160; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 2; Monounsaturated Fat (g): 0; Carbohydrates (g): 32; Polyunsaturated Fat (g): 0; Sodium (mg): 15; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

Amazing!!!! Simple, interesting, a winner everytime. And I was never a fruit gelatin fan. Everyone always asks for the recipe. Sally H

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