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Pomegranate Sangria Gelatin

Scott Phillips

Servings: six.


  • 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)

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 160
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 15
  • Carbohydrates (g): 32
  • Fiber (g): 1
  • Protein (g): 2


  • 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.


Check your supermarket’s fresh produce or bottled juice section for pomegranate juice.


Rate or Review

Reviews (1 review)

  • porcini | 08/02/2010

    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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