Pomegranate and Summer Fruit Jellies

Serves 4-6
2 ripe pomegranates
100g Fruisana Fruit Sugar
400ml water
Juice 1 lemon
2 red dessert apples
1 sachet gelatine crystals
125g strawberries, hulled
100g fresh blueberries

1. Cut the pomegranates in quarters then pull out the ruby, juicy seeds and place in a blender, discarding the membranes and skin. Save about 2 tablespoons of seeds for decoration
2. Blitz the seeds to a juice then strain through a sieve into a jug, pressing down with the back of a ladle or wooden spoon. Discard the seeds.
3. Put the Fruisana and water into a medium saucepan and heat slowly until the Fruisana dissolves. Simmer for 1 minute then stir in the pomegranate and lemon juice
4. Quarter, core and thinly slice the apples and add to the saucepan. Bring to the boil, and then simmer gently 2-3 minutes until the apples are just softened but keep their shape. Strain the pomegranate liquid into a jug and let the apple slices cool
5. Meanwhile, put 2 -3 tablespoons cold water into a cup and stir in the gelatine crystals. Leave until it sets like wet sand, then dissolve this either in a microwave (set on medium power) or place the cup in a small saucepan of simmering water
6. When the gelatine liquid is clear, remove and pour a little of the pomegranate juice in to blend. Then mix the two liquids together and set aside to cool
7. Divide the apple slices between 4 to 6 sundae glasses. Slice the strawberries on top and scatter over the blueberries
8. When the pomegranate liquid is cold, pour some of this over the fruits then chill until set. Pour the remaining liquid on top and return to the fridge to set. Scatter over the saved pomegranate seeds and serve
9. Serve topped with dollops of natural yogurt or fromage frais

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