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Pomegranate Gelee


Ahhh, the super-fruit. I do love a ripe pomegranate. Thankfully, these fruits do ripen well in your fruit basket and living in Canada, we don’t have a pomegranate crop to pick fresh off a tree.

Although I prefer to eat this fruit “as is”, I couldn’t resist trying this simple dessert. I found this idea in Gastronomos and the recipe is adapted from one made by a Stelios Parliaros.

Think of this dessert as a fancy Jello. The ingredients are simple…sparkling wine, pomegranates, lemon zest, gelatin and some sugar to taste.

Pomegranates came to the Aegean ages ago from Persia. Pomegranate is prominent in the Myth of Persephone.

The pomegranate is loaded in vitamin C, antioxidants, tannins, it’s sugars are safe for diabetics. It’s effective in reducing your danger of heart disease, reduce blood pressure fights dental plaque.

I’m submitting this post for Weekend Herb Blogging, hosted by Lia of Swirling Notions. Have a peek at her blog early next week when she posts the recap of this well-participated blog event.

Here are some notes to heed when making this gelee.

Instead of sugar, I opted to use honey. Didn’t the Gods drink Mead made from honey and wine? Also, please be patient and allow the gelatin to “set” before adding the pomegranate seeds.

When you see the gelee start start to form in the fridge, then add your seeds. Otherwise, you will offset the delicate balance of the gelatin, your seeds will sink to the bottom of the glass and it might not even set.

I used an inexpensive Canadian sparkling wine. Remember those cheap bottles of bubbly some people gave you as gifts? Rather than suffer the shame of re-gifting such plonk, might as well turn it into a classy dessert, no?


Pomegranate
Gelee
(for 6)

1 bottle of sparkling wine
3 gelatin leaves (or powder) 15 gr.
zest of 1 lemon
splash of pomegranate molasses
1/3 cup honey

the seeds of 2 ripe pomegranates

  1. Add your gelatin to a little cold water.
  2. In the meantime, add 1/3 (250ml) of your wine into a medium-sized pot, along with the lemon zest, pomegranate molasses and sugar. Bring to boil and then take off the heat.
  3. Add your dissolved gelatin into the pot and stir to mix well.
  4. Empty the liquid into a large bowl, add your remaining sparkling wine, stir to mix and cover the bowl and place in your freezer to set for about 15 minutes (if the gelee hasn’t started to set, leave it in the freezer a little longer).
  5. During this waiting period, remove the seeds of your pomegranates. Cut each fruit in half, place over a bowl and gently try to invert the fruit, dropping the seeds into the bowl. Tapping the skin of the fruit will also release the seeds into the bowl. Reserve.
  6. Once your gelee has set (test to see if some seeds are suspended or sink first), add the pomegranate seeds into the bowl with your liquid, stir to mix the seeds well.
  7. Pour your gelee mixture into glasses and refrigerate for about 2 hours (you might have to stir the seeds again).
  8. Serve cold as a nice, refreshing and healthy dessert.
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42 Responses

  1. Many of my younger days were spent with a bottle of Baby Duck or Baby Bear…anything above a zero has to be delegated for cooking…except of course a nice ice wine in a chocolate cup,. I love the look of this dessert. It looks like a suspension of very colourful bubble tea.

  2. I love them. I used to eat eat them with a spoon right off the skin when I was a kid. I always left a mess, but it was a great snack. Beautiful dessert.

  3. Oh man that is just eye-poppingly gorgeous, Peter! I love it! I usually eat them as is too, but I have enjoyed using them in savory dishes lately, too.

  4. You know what this would be perfect with? Spiced lamb meatballs. Just a little sliver of the gelee on top would be a perfect bite.

  5. Hi hi i know about the gife one gets of these wines :-)
    The color is so beautiful. I am sure they were delicious too

  6. That is a great way of dressing up a bottle of so-so wine. Very nice looking (and healthy by dessert standards!) dessert.

  7. That is a great way of dressing up a bottle of so-so wine. Very nice looking (and healthy by dessert standards!) dessert.

  8. That is a great way of dressing up a bottle of so-so wine. Very nice looking (and healthy by dessert standards!) dessert.

  9. That is a great way of dressing up a bottle of so-so wine. Very nice looking (and healthy by dessert standards!) dessert.

  10. That is a great way of dressing up a bottle of so-so wine. Very nice looking (and healthy by dessert standards!) dessert.

  11. That is a great way of dressing up a bottle of so-so wine. Very nice looking (and healthy by dessert standards!) dessert.

  12. That is a great way of dressing up a bottle of so-so wine. Very nice looking (and healthy by dessert standards!) dessert.

  13. That is a great way of dressing up a bottle of so-so wine. Very nice looking (and healthy by dessert standards!) dessert.

  14. That is a great way of dressing up a bottle of so-so wine. Very nice looking (and healthy by dessert standards!) dessert.

  15. I love pomegranates but haven’t had any in years, Peter… This looks so good! I love its vibrant color.

  16. looks great! this is basically how my mom makes her cranberry mold at thanksgiving. i never thought of using pom. seeds :)

  17. Beautiful dessert, Peter! I loved eating fresh pomegranate when I was a kid but it was a rare treat because we weren’t allowed to eat them often due to the clothes-staining properties of pomegranate juice :-)

  18. I used to eat pomegranates as a child picking each juicy seed out with a pin – those were the days!

    Love the colour of your gelee the seeds shine like little red jewels, beautiful dessert :)

  19. Val, I think I used Bright’s President (it was still good)! lol

    Cake, they do look like jewels.

    Ben, I made sure I wore dark clothing when making this.

    Jenn, I’m looking around for savory dishes w/ Pom in them too!

    Heather, great idea…you must have been inspired by Rachel Ray! LOL

    Happy, using such wine for this is better than passing it off to someone else.

    Patrica, no Poms in Brazil?

    Nicole…dark clothes!

    Rosie, thanks…I gonna play with this dessert in the summer too (other fruits).

  20. How festive ! I knew there was a reason that I have not opened that “gift” that has been occupying a very needed space in my fridge for months now! What a cool different dessert to surprise my friends! Do you think a big glop of whipped cream on top would be good?

  21. When I saw the photo, my mouth literally started watering! I adore pomegranates. I don’t remember eating any in Greece, though – just remember picking ripe figs while standing on a hilltop chatting with a group of Belgian women I had met.

  22. I like it! It’s so pretty. And think of how good the pomegranate is for you.
    I made a gelee awhile back, but didn’t care for it. I don’t think I like gelatin that much.

  23. What a lovely and elegant dessert. It says Springtime all over it. The color of those pomegranate seeds is spectacular. Now, if I could only find a lipstick in that color…;)

  24. Love it — and although you say it serves 6, I’m thinking it might be a good serving for 1 (granted, you may wake up the next with a bit of a headache) :-)

  25. So many things we can make without adding all these ready made with preservatives in it. Sorry I did visit yesterday but it was a hell of a day. This is absolutely wonderful and in my mind I consider pomegranate as the fruit of Greece considering that it’s a fruit which brings good luck when we break it on New Year’s Day.

  26. Peter, love the pictures and the bright red colour!!!
    Pomegranates is not one of the fruits I buy normally, but I love your beautifull and simple recipe… and the weekend is here… plus, today is friday… Market day!!!!

  27. Antonia, just be patient and allow the gelatin to set before adding the poms.

    Deb, I’d offer the whip cream on the side, allow the dessert to be seen 1st.

    Astra, ain’t it perty?

    Pam, I had to emulate what I saw in the magazine.

    Toni, you didn’t find any in Greece because they are ripe in the fall.

    Ivy, I get the honours of smashing the pomegranate on New Year’s Day.

    Nuria, you should make it a regular fruit.

    Glam, now cheap plonk has a purpose.

    Helen, visit again…we have a great gang here.

    Pixie, you’re lucky I allowed you to post here. Some bloggers (I wonder who) don’t allow that! lol

  28. Gorgeous, Peter. Just gorgeous. I waxed on a bit about pomegrantes in my roundup . . . ;-). It’ll be up by end of day!

  29. this looks really beautiful. such a vibrant, ruby colour.

    the recipe sounds wonderful too. i’ve add it to my collection of blogger recipes “i must try”.

    but how you get the seeds out of the pomegranate that way i can’t imagine! everyone recommends that way as the best method but when i try they just won’t budge. aussie pomegranates must be much more stubborn than others.

  30. That’s a wonderful idea & recipe! The picture itself made me salivating…LOL. Thank you for the memory too. I had wonderful time as kid sitting on the railing next to a pomegranate tree with my cousins @ my ancestor house plucking the fruits. I love picking each seeds out one at a time & savoured the sweet juice bursting in my mouth!

    The locals called the red seeds as rubies… :-) Hence the name Buah Delima which translates as Ruby Fruit. It’s also added in a Thai dessert Tham Tim Grob.

    I think the seeds will be great in Sangria as well, yes?

    Now, Question… Can I replace with Pomegranate juice (Commercial produced like Pokka brand) cos it’s difficult to find the fruit nowadays locally :-( & sparkling water for children and non-drinkers?

    Thanks

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