- Yield : about 3 C.
- Servings : 6 - 1/2 C. servings
- Prep Time : 2m
- Cook Time : 10m
- Ready In : 1:12 h
We were gifted some beautiful pomegranates and I juiced some to make this tangy treat. Quite tart, it would be nice served alongside a rich meal.
This amount of agar produces a soft-set gel. If you’d like it firmer, increase the amount by 1/2 t. – 1 t.
I always buy my agar powder at Asian markets. It’s typically much cheaper there than elsewhere. An .88 ounce packet is only $1.49 at my local market and is enough for several recipes.
- 3 C. pomegranate juice
- 1/2 C. sugar
- 2 1/4 t. agar powder
- fresh pomegranate arils for garnish
Line up six small ramekins/bowls/cups. Set aside.
In medium saucepan, combine juice, sugar and agar powder. Whisk to combine.
Over medium heat, bring juice to a boil. Reduce heat to low and simmer for two minutes.
Divide mixture among dishes. Place in refrigerator and chill for at least one hour or until cold and set.
Unmold and serve with pomegranate arils.
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