Ok, I’m back. The blog, and my life in general, was derailed last week by an illness that landed me in the hospital for a few days. It was a bit of an ordeal, but I’m getting back into action now, and I’m expected to recover completely. I’m very grateful to my family, friends and all of the medical professionals who helped me during this difficult time.
During my hospital stay, I wasn’t allowed to eat or drink anything, even water. I survived for four days on intravenous saline solution (and, importantly, morphine). Except for one little thing. Near the end of my stay, a compassionate doctor allowed me to have a little foil-topped cup of orange jell-o. I thought it was the best thing I had ever tasted. It filled my dry mouth with bright sunny flavor and quickly melted into a sweet liquid that I could easily swallow. Delicious.
As soon as I was well enough to putter in the kitchen, I tried to devise a gelatin dessert that tasted as good as my hospital treat, without the benefit of a morphine drip. I like the result. The flavor is accessible enough for kids (Julia loves it), but sophisticated enough to serve as a light dessert to dinner guests. The pure pomegranate juice has a deep, slightly tart flavor and a silky texture, and it’s given bright, fresh top notes by the mint and lime. Also, there’s just enough gelatin to set the liquid without making it rubbery like boxed gelatin desserts, so it has that soft melt-in-your-mouth texture that I love. Think of it as a fun sorbet alternative.
Recipe
Ingredients
3 cups POM 100% pomegranate juice (no added sweeteners, water or other fruit juices)
1 cup sparkling water
1/2 cup water
2 packets of Knox unflavored gelatin
1/2 cup sugar
3/4 cup fresh squeezed lime juice (strained)
a handful of fresh mint
Instructions
1. Pour 1/2 cup water into a small bowl and sprinkle the contents of two packets of Knox unflavored gelatin over the top. Set aside.
2. Pour 1 cup of the pomegranate juice into a large bowl. Add the mint and crush it well with a muddler or a wooden spoon. Strain out the mint leaves and set aside.
4. Scoop the now-hydrated gelatin into a large bowl.
5. Combine the sugar and the remaining 2 cups of pomegranate juice in a small saucepan and heat until it reaches the boil.
6. Add the boiling sweetened juice to the gelatin and stir until the mixture is smooth.
7. Add the cold minted pomegranate juice, lime juice and sparkling water and stir. Pour into ramekins or small bowls, or into one large serving bowl, and chill for three to four hours until firm.
To unmold the jelly, place the container into very hot water for 20 seconds and invert onto a plate. If it doesn’t come out, try immersion in the water for another 10 seconds, gently loosen the top edge of the gelatin with your fingertip and invert again. Serve garnished with mint leaves, either alone or with a dollop of whipped cream.
