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Butteryum food blog recipes

Molded Sparkling Cider

Patricia Reitz

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

Printable Recipe


  • 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)


  1. In a medium saucepan, sprinkle gelatin over cold water; rest for 2 minutes.

  2. Bring mixture to a boil and stir until gelatin is fully dissolved.

  3. Remove from heat and add sugar; stir until completely dissolved.

  4. Stir in cider and soda.

  5. Pour mixture into a bowl and chill for 1-2 hours, until it thickens but doesn't set completely.

  6. Stir in pomegranate arils and stir to evenly distribute.

  7. Pour into molds or ramekins that have been prayed with nonstick cooking spray.

  8. Chill until firm, at least 4 hours.

  9. Unmold to serve.

inspired by a recipe from Hello, Jell-O! by Victoria Belanger