Method

Juice the clementines in the Breville juicer, and then strain the juice through a fine mesh sieve until you have 600ml of clear juice. Heat in a small pot with the sugar.

Soak the gelatin leaves in water for 3 – 4 minutes, then squeeze out the excess water and add the gelatin to the juice. Once the sugar and gelatin have dissolved in the hot juice (it doesn’t need to boil), remove from the heat and add the vodka. Allow the liquid to cool, and then strain into a jug.

Divide the jelly among 4 – 6 serving dishes and then cool at room temperature for a couple of hours. (If you are in a hurry you can put the jelly in the fridge for an hour.)

When the jelly has started to set and become viscous, drop the pomegranate seeds into the glasses. They should sink to half way. Reserve a few to sprinkle on top when the jelly has set fully. Refrigerate the jelly until set and ready to serve.