2021-02SFC  Edible Austin Leaderboard

Pomegranate-Orange Gelée with a Citrus Salad


Makes 8 servings. Gelatin desserts deserve a comeback. This easy, from-scratch gelée has a luscious silky texture and jewel-tone appeal. It is a refreshing finish to a rich meal, a beautiful autumn starter, or a between-course palate cleanser. Orange tempers the more assertive flavors of pomegranate; feel free to shift the balance of juices, keeping the total amount of liquid the same.

Super easy

Pomegranate-Orange Gelée with a Citrus Salad


For 1 Batch(es)


  • 3 cups (720 ml) pomegranate juice
  • 1 cups (240 ml) strained fresh orange juice (from 3 to 4 oranges)
  • 2 packets (1/4 oz/.7g each) unflavored gelatin
  • 2 tablespoons sugar
  • 2 teaspoons orange flower water

Pomegranate-Orange Gelée with a Citrus Salad Directions

  1. In a measuring pitcher, mix together the pomegranate and orange juices. If any pulp rises to the surface, skim it off.
  2. Pour 1 cup (240 ml) of the juice blend into a small bowl.
  3. Sprinkle in the packets of gelatin and let stand for 5 minutes to soften.
  4. In a medium pot, bring 1½ cups (340 ml) of the remaining juice blend almost to a boil over medium heat.
  5. Turn off the heat and stir in the sugar and the gelatin mixture, stirring until completely dissolved.
  6. Stir in the remaining juice blend and orange flower water, mixing well.
  7. Pour into small jelly glasses.
  8. Cover and chill until set, about 4 hours. (The gelée may be made a day ahead.)

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