Pomegranate and Rosewater jellies

medtran49

Well-known member
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From the book "Feasts" by Sabrina Gahyour.

The book was purchased in England and has metric measurements so I converted them

Serves 4 - you will need 4 serving dishes that hold 3/4 cup each

4 leaves of gelatin (about 2 tsp powder)
15 ounces pomegranate juice
2 Tbsp alcohol-free rosewater
2.6 ounces sugar
3.5 ounces pomegranate seeds

Prepare gelatin as directed on package.

Place the pomegranate juice and rosewater in a small saucepan over low heat and stir in the sugar. Heat just until sugar dissolves, stirring occasionally. Remove pan from heat.

Add the soaked gelatin and stir until dissolved. Let mixture cool until lukewarm, about 20 minutes. Pour the liquid into the 4 serving dishes. Divide the pomegranate seeds equally between the dishes. Allow to totally cool, cover with plastic wrap, then refrigerate for a minimum of 4 hours, preferably overnight.
 

lilbopeep

🌹 Still trying to get it right.
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Thank you med.

What dishes would I serve this with? Or just use for toast?
 

QSis

Grill Master
Staff member
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Great post, med - thanks for going the extra mile!

Lee
 

Sass Muffin

Coffee Queen ⚓
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There was or still is a place in Haworth, England (Bronte country) - a small shop that sold these different types of jellies made from the same.
 

Sass Muffin

Coffee Queen ⚓
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Yes, it's a dessert often offered in tea rooms, the one we visited in Haworth and Kent served it in little cups/bowls with shortbread biscuits.
I'm thinking the one was made of rosewater, the other was made from berries.
 
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