Method

Place the gelatin and cold water in a mug and stir quickly to mix, then set aside to bloom (form a rubbery blob).

In a small saucepan on low heat, add pomegranate juice, water and rice malt syrup. Stir until heated through and rice malt syrup dissolves.

Add the rose water and stir.

Place the gelatin blob in the saucepan and stir around dissolving the gelatin.

Once dissolved completely, pour the gelatin mixture into a small baking dish.

Set in the fridge.

Options:

1.  Cut into squares and eat.

2. Cut into squares and lightly dust with arrowroot flour

3. In a double boiler, melt chocolate and pour over the gelatin, smoothing with a spatula. Place in the fridge to set.