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Pomegranate jelly

Posted on 22nd June 2017


2 cups pomegranate juice (red apple juice works well too)

Juice of half a freshly squeezed lemon

5 teaspoons quality gelatine (I use Kosher Pure Protein Great Lakes)



  1. Heat the pomegranate on medium heat in a milk pan, making sure that it doesn’t boil. Taking off the heat, slowly sprinkle the gelatine while whisking, using a handheld blender, to make sure all granules are well mixed. Pour into individual serving glasses or bowls and refrigerate or a least one hour. This quick and easy recipe is great for gut and joint health.