Serves 4

450ml fresh pomegranate juice (you will need the seeds of about 4½ pomegranates to make this, or use Pom (from all supermarkets)

75g caster sugar

9g leaf gelatine

70g fresh pomegranate seeds (seeds of ½ a pomegranate)

To make the pomegranate juice, cut the fruit in half, break open and pick out the seeds, being careful not to include any pith as it is very bitter. Put the seeds in a sieve set over a bowl and crush them with your hands as much as possible to extract the juice. Then push them against the sieve with the back of a large spoon to extract as much remaining juice as you can.

Warm the sugar in the pomegranate

juice until dissolved and steaming (but not boiling). Soak the gelatine in cold water for 3 minutes, until soft. Squeeze it dry and stir it into the hot juice until completely melted. Pour into a jelly mould or bowl and leave to cool, then refrigerate for a few hours until it starts to thicken. Stir in the whole pomegranate seeds and return to the fridge to set — preferably overnight. Stand the mould in hot water for a few seconds before you turn this rich, colourful jelly out onto a plate.

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