• 6 oz fresh raspberries
  • 5 oz unsweetened pomegranate juice
  • 1 tbsp raw honey
  • 2 tbsp grass fed gelatin
  1. Add raspberries and pomegranate juice to a blender or food processor and blend until smooth.
  2. Strain purée through a mesh strainer to remove seeds and add to a saucepan. Heat over medium heat for 2 minutes. Stir in honey and continue to heat until mixture is hot but not boiling, about 2 minutes longer. Turn off heat and gradually whisk in gelatin until dissolved.
  3. Spoon mixture into BPA-free silicone molds or pour into a bowl. Refrigerate for 3-4 hours, until firm.