There is much talk about the protective properties of the pomegranate in cardiovascular disease. Both pomegranate juice and the fruit itself are rich in antioxidants, which fight free radicals in the body. Also, the kernel containing the pomegranate is ideal for digestive function.
- 750 ml pomegranate juice
- 150 gr sugar
- 2 cinnamon sticks (ideally Ceylon)
- 25 gr gelatin sheets
- 1kgr pomegranate purified
- Mix pomegranate juice with sugar and cinnamon sticks in a medium sized saucepan over medium heat.
- Soak gelatin sheets in cold water.
- As soon as the juice begins to boil withdraw saucepan aside.
- Squeeze gelatin sheets and add into the hot mixture.
- Let cool for about an hour, stirring now and then with a wooden spoon.
- When the jelly thickens a little, remove cinnamon sticks and add the fresh pomegranate arils.
- Whisk gently and divide mixture among dishes.
- Place in refrigerator and chill for at least three or four hours or until cold and set.
- Soak glasses into hot water for a second to get the jelly out easier.