Each year around this time I purchase a case of pomegranates. We love eating the arils (seeds), generally eating them straight up, but every now and then I use them in a recipe like this festive molded sparkling cider. They can be molded in just about anything. I like to use a silicone mold for easy removal.
Molded Sparkling Cider
makes 8-10 servings
inspired by a recipe from Hello, Jell-O! by Victoria Belanger
- 3 tablespoons unflavored gelatin powder (or 3 packages or 12 sheets)
- 2 cups cold water
- 1 cup granulated sugar
- 1 1/2 cups cold sparkling apple cider (or champagne)
- 1 1/2 cups cold lemon/lime soda (or ginger ale)
- 1/2 - 1 cup pomegranate arils (seeds)
- In a medium saucepan, sprinkle gelatin over cold water; rest for 2 minutes.
- Bring mixture to a boil and stir until gelatin is fully dissolved.
- Remove from heat and add sugar; stir until completely dissolved.
- Stir in cider and soda.
- Pour mixture into a bowl and chill for 1-2 hours, until it thickens but doesn't set completely.
- Stir in pomegranate arils and stir to evenly distribute.
- Pour into molds or ramekins that have been prayed with nonstick cooking spray.
- Chill until firm, at least 4 hours.
- Unmold to serve.