From the book "Feasts" by Sabrina Gahyour.
The book was purchased in England and has metric measurements so I converted them
Serves 4 - you will need 4 serving dishes that hold 3/4 cup each
4 leaves of gelatin (about 2 tsp powder)
15 ounces pomegranate juice
2 Tbsp alcohol-free rosewater
2.6 ounces sugar
3.5 ounces pomegranate seeds
Prepare gelatin as directed on package.
Place the pomegranate juice and rosewater in a small saucepan over low heat and stir in the sugar. Heat just until sugar dissolves, stirring occasionally. Remove pan from heat.
Add the soaked gelatin and stir until dissolved. Let mixture cool until lukewarm, about 20 minutes. Pour the liquid into the 4 serving dishes. Divide the pomegranate seeds equally between the dishes. Allow to totally cool, cover with plastic wrap, then refrigerate for a minimum of 4 hours, preferably overnight.
The book was purchased in England and has metric measurements so I converted them
Serves 4 - you will need 4 serving dishes that hold 3/4 cup each
4 leaves of gelatin (about 2 tsp powder)
15 ounces pomegranate juice
2 Tbsp alcohol-free rosewater
2.6 ounces sugar
3.5 ounces pomegranate seeds
Prepare gelatin as directed on package.
Place the pomegranate juice and rosewater in a small saucepan over low heat and stir in the sugar. Heat just until sugar dissolves, stirring occasionally. Remove pan from heat.
Add the soaked gelatin and stir until dissolved. Let mixture cool until lukewarm, about 20 minutes. Pour the liquid into the 4 serving dishes. Divide the pomegranate seeds equally between the dishes. Allow to totally cool, cover with plastic wrap, then refrigerate for a minimum of 4 hours, preferably overnight.