Of which 20.2 g sugars and 0.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (pomegranate) · Fiber (agar-agar)
Allergens none
Pomegranate agar-agar jelly
The vegan alternative to regular gelatin, with the taste of real fruit.
Ingredients
- 300 ml (1¼ cups) 100% pure pomegranate juice, no added sugar
- 1 tsp agar-agar powder (4 g)
- 50 g (1¾ oz) fresh pomegranate arils
Method
- In a small saucepan, dissolve the agar-agar in 100 ml of the cold pomegranate juice, stirring well so no lumps form.
- Place over medium heat with the rest of the juice and boil for 2 minutes, stirring constantly — agar-agar only sets once it has boiled.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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