Going along with the theme of pomegranate lemon (the sorbet recipe came first), and feeding my new lust for all things gelatin, here’s the recipe I came up with last night…
1 1/2 Tbs. gelatin (I use Great Lakes pork, Knox is a combination of pork and beef)
1/4 c. lemon juice
1/4 c. cold water
1/2 c. beet or cane sugar
1 c. pomegranate juice
ice and water to equal 1 1/4 cups
Dissolve gelatin in lemon juice and cold water. Stir and let sit 5 minutes. Heat sugar and pomegranate juice to boiling. Combine gelatin and juice-sugar mixture. Stir to dissolve. Fill a measuring cup with half cup of ice, then fill with water to equal 1 1/4 cup. Add this to gelatin-juice, and stir until ice cubes are dissolved/melted. Pour into bowl and chill until 1/2″ on sides of dish are thick/almost set. Pour into chilled mixing bowl and beat on high with whip attachment until double in volume and pink (about 10 minutes). Pour into mold or bowl, and chill completely. Unmold or serve in mold. Frothy and delicious.