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.

Ingredients

• 3 C. pomegranate juice
• 1/2 C. sugar
• 2 1/4 t. agar powder
• fresh pomegranate arils for garnish

Method

Step 1

Line up six small ramekins/bowls/cups. Set aside.

Step 2

In medium saucepan, combine juice, sugar and agar powder. Whisk to combine.

Step 3

Over medium heat, bring juice to a boil. Reduce heat to low and simmer for two minutes.

Step 4

Divide mixture among dishes. Place in refrigerator and chill for at least one hour or until cold and set.

Step 5

Unmold and serve with pomegranate arils.