📝 About This Recipe
This elegant, jewel-toned jelly is a celebration of the pomegranate’s tart complexity and vibrant color. Infused with a hint of floral rosewater and warm citrus, it offers a sophisticated Pareve dessert that is as beautiful to look at as it is refreshing to eat. Perfectly balanced between sweet and tangy, this shimmering jelly is a modern take on a classic Sephardic-inspired treat, making it a stunning centerpiece for any festive meal.
🥗 Ingredients
The Jelly Base
- 4 cups Pomegranate Juice (100% pure, unsweetened (freshly pressed or high-quality bottled))
- 3/4 cup Granulated Sugar (adjust slightly based on the tartness of the juice)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Rosewater (culinary grade; add more if a stronger floral note is desired)
- 3 packets Kosher Gelatin Powder (approx. 2.25 oz total; ensure it is fish-based or vegan agar-agar for Pareve status)
- 1/2 cup Cold Water (for blooming the gelatin)
- 1 strip Orange Zest (removed with a vegetable peeler)
Fresh Garnish & Texture
- 1 cup Pomegranate Arils (freshly extracted seeds)
- 6-8 pieces Fresh Mint Leaves (small sprigs for color contrast)
- 2 tablespoons Pistachios (shelled, unsalted, and roughly chopped)
- 1 teaspoon Edible Dried Rose Petals (optional, for a professional finish)
👨🍳 Instructions
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1
In a small heat-proof bowl, pour the 1/2 cup of cold water. Sprinkle the kosher gelatin evenly over the surface and let it sit (bloom) for 5-10 minutes until it becomes thick and spongy.
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2
In a medium heavy-bottomed saucepan, combine 3 cups of the pomegranate juice, the granulated sugar, and the strip of orange zest.
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3
Place the saucepan over medium heat, stirring constantly until the sugar has completely dissolved. Do not let the liquid come to a rolling boil; a gentle simmer is sufficient.
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4
Once the sugar is dissolved and the juice is hot, remove the orange zest strip and discard it. Turn the heat to low.
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5
Add the bloomed gelatin mass to the hot juice. Whisk gently but thoroughly until the gelatin is completely dissolved and no granules remain visible.
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6
Remove the saucepan from the heat. Stir in the remaining 1 cup of cold pomegranate juice; this helps cool the mixture faster and preserves the bright, fresh flavor of the fruit.
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7
Add the fresh lemon juice and the rosewater. Taste the mixture (carefully, as it is hot) and adjust the rosewater or sugar if necessary.
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8
Prepare your serving vessels. You can use individual glass ramekins, wine glasses, or a single large decorative mold. If using a mold, lightly wipe the inside with a neutral oil to assist with release later.
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9
Place a few fresh pomegranate arils into the bottom of each serving glass for a hidden burst of texture.
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10
Slowly pour the pomegranate mixture into the vessels, leaving about half an inch of space at the top.
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11
Skim off any small bubbles that have formed on the surface with a spoon to ensure a crystal-clear, glass-like finish.
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12
Refrigerate the jellies for at least 4-6 hours, or ideally overnight, until they are completely firm and set.
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13
Just before serving, top each jelly with the remaining fresh pomegranate arils, a sprinkle of chopped pistachios, and a few dried rose petals.
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14
Garnish with a tiny sprig of fresh mint for a pop of green against the deep red jelly.
💡 Chef's Tips
For the clearest jelly, avoid boiling the juice vigorously as this can make the liquid cloudy. If using a large mold, dip the bottom of the mold in warm water for 5 seconds to help the jelly slide out cleanly. Always use culinary-grade rosewater; it is highly concentrated, so a little goes a long way. Ensure your gelatin is certified Kosher Pareve (often made from fish or plant-based sources) to maintain the dietary status of the dish. If the pomegranate juice is naturally very sweet, reduce the sugar by 2 tablespoons to maintain the tart profile.
🍽️ Serving Suggestions
Pair with a plate of almond biscotti or lace cookies for a crunchy textural contrast. Serve alongside a glass of chilled dessert wine or a hot glass of Nana (mint) tea. Add a dollop of whipped coconut cream on top for a richer, creamier Pareve experience. Present on a silver tray with fresh sliced figs and dates for a Middle Eastern inspired dessert course.