I'm a huge fan of congealed desserts and this sweet and tart pomegranate gelatin is my favorite. The color is intense, the flavor isn't lost in the tongue-coating action of the gelatin, and the seeds provide, of course, crunch. This recipe first appeared in Season 10 of Good Eats.
Add 1/2 cup of the pomegranate juice to a medium mixing bowl and sprinkle the gelatin on top. Set aside.
Combine the remaining juice and the sugar in a small saucepan and bring to a boil over high heat. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, 30 to 40 minutes.
Remove from the refrigerator and quickly stir in the seeds. Spoon into a 2 cup mold of your choice or four 1/2 cup individual molds and chill until set.