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Smooth pomegranate lemon jello for Full GAPS in a clear glass pudding cup

Pomegranate Lemon Jello Cups for Full GAPS

Smooth Full GAPS pomegranate lemon jello made from fresh fruit simmered and strained, raw honey, and pure beef gelatin. Serve in small pudding cups.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling 20 minutes
Total Time 40 minutes
Servings: 1 batch
Course: Dessert, Full GAPS, Snack
Cuisine: Homestyle
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups filtered water
  • 2 pomegranates use the arils; discard peel and white membrane
  • 2 tablespoons raw honey
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons plain grass-fed beef gelatin unflavored gelatin that gels; not collagen peptides

Equipment

  • Small saucepan
  • Knife and cutting board
  • Wire-mesh strainer or colander
  • Large glass mixing bowl
  • Spoon
  • Whisk
  • Measuring cups and tablespoon
  • Small glass pudding cups

Method
 

  1. Remove the arils from the pomegranates. Discard the peel and white membrane. Have a large glass bowl, mesh strainer and pudding cups ready.
  2. Put the arils and measured filtered water in the saucepan. Simmer gently for about 10 minutes, until the liquid is very red. Take the pan off the heat.
    Pomegranate arils simmered in red water in an Artichaut saucepan for Full GAPS jello
  3. Strain the cooked mixture through a wire-mesh strainer or colander set over the glass bowl. Press the arils with a spoon to release the juice. Remove the strainer and discard the seed solids and pressed skins.
    Pressed pomegranate pulp in a mesh colander over strained red infusion for Full GAPS jello
  4. Add the measured fresh lemon juice to the warm strained infusion.
  5. Whisk in the measured gelatin gradually until completely dissolved. Stir in the measured raw honey until the mixture is smooth and evenly combined.
  6. Pour into small pudding cups and refrigerate for 20 minutes before checking. Chill longer if needed, until the surface holds together with a gentle wobble rather than liquid sloshing. Serve chilled from the cups.

Notes

Full GAPS fruit treat. This makes one batch; the number of pudding cups depends on fruit juiciness and cup size. The photographs show one representative cup.
Allow about 40 minutes: an estimated 10 minutes preparation, 10 minutes simmering and at least 20 minutes chilling. Check the set at 20 minutes and refrigerate longer if needed. Use plain gelatin, not collagen peptides.
Keep covered and refrigerated once set; use within three to four days.

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