Pomegranate-Orange Gelée with a Citrus Salad

Gelatin desserts deserve a comeback. This easy, from-scratch gelée has a
luscious silky texture and jewel-tone appeal. It is a refreshing finish to a
rich meal, a beautiful autumn starter, or a between-course palate cleanser.
Orange tempers the more assertive flavors of pomegranate; feel free to shift the
balance of juices, keeping the total amount of liquid the same.

Servings: 8

Author:

Course:

Dessert Salad

Cuisine:

Autumn Winter

Keywords:

Citrus orange pomegranate

🧂 Ingredients

3 cups (720 ml) pomegranate juice
1 cups (240 ml) strained fresh orange juice (from 3 to 4 oranges)
2 packets (1/4 oz/.7g each) unflavored gelatin
2 tablespoons sugar
2 teaspoons orange flower water

Instructions

1 In a measuring pitcher, mix together the pomegranate and orange juices. If any
pulp rises to the surface, skim it off.
2 Pour 1 cup (240 ml) of the juice blend into a small bowl.
3 Sprinkle in the packets of gelatin and let stand for 5 minutes to soften.
4 In a medium pot, bring 1½ cups (340 ml) of the remaining juice blend almost to a
boil over medium heat.
5 Turn off the heat and stir in the sugar and the gelatin mixture, stirring until
completely dissolved.
6 Stir in the remaining juice blend and orange flower water, mixing well.
7 Pour into small jelly glasses.
8 Cover and chill until set, about 4 hours. (The gelée may be made a day ahead.)