2) Whisk the remaining pomegranate juice and sugar in a saucepan over medium high heat until boiling. Lightly stir in the gelatine mixture until it dissolves.
3) Pour the gelatine into a 23 by 33-cm baking dish. Cover and refrigerate until set, about 3 hours or overnight.
4) Cut the pomegranate gelatine into cubes and serve with fresh fruits such as bananas, pears, and oranges.
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