Pomegranate Jelly Shots

Food Photography Photographer London UK Pomegranate Christmas

Makes approx 150 squares

Ingredients

24 sheets gelatine
800ml fresh pomegranate juice
200ml lime juice cordial
100ml grenadine
500ml vodka
pomegranate seeds to decorate

You will need

a 38mm x 26mm swiss roll tin

Method

Soak the gelatine sheets in plenty of cold water for five minutes. Meanwhile, place the pomegranate juice and lime cordial in a pan and heat gently, making sure it does not boil.
Take the pan off the heat, drain the excess water from the gelatine and add to the pan. Stir the liquid until all the gelatine has dissolved, then add the grenadine and the vodka.
Place the swiss roll tin on a level surface in the fridge and gently pour in the liquid. Chill until set.
When ready to serve, cut into 25mm squares and decorate with the pomegranate seeds.
Have a great Christmas!