500ml of pomegranate juice, six gelatin leaves.
Make the juice by putting the pulpy insides of pomegranates into a juice extractor, or liquidizing the pulp and then straining out the juice. Soak the gelatin leaves in cold water for two minutes, until they are soft. Warm up 250ml of juice – don’t let it heat up too much – then remove the pan from the heat. Squeeze out the excess water from the gelatin leaves and put them into the warm juice. Stir until the gelatin has dissolved. Add this to the remaining juice, stir thoroughly, and divide the mixture between four clear glasses. Leave them to cool, then refrigerate them until the jelly has set.