Rosemary and Pomegranate Holiday Jello Shot

To make the rosemary simple syrup, place 1/2 cup water, 1/2 cup sugar and 1 rosemary sprig in a medium-sized sauce pan. Boil until sugar is melted and combined. Pour into a cup and place in the refrigerator to cool.

Pour 1.5 cups lemon lime soda into a medium-sized sauce pan. Sprinkle 3 envelopes unflavored gelatin on top and let sit to activate. Turn on medium heat and bring to a light simmer (do not boil) When gelatin is dissolved, add 1/2 cup pomegranate juice, 1/2 cup cooled rosemary simple syrup and 1/2 cup gin or vodka.

Pour mixture into a loaf pan and refrigerate for 3 hours or until completely firm and set.

When set, run a knife along the edges of the loaf pan to loosen the set jello. Place your hand on top of the jello to secure it in the pan and flip it over. Run hot water along the bottom of the pan until you feel the jello release from the pan. Place it on a chopping board and slice into uniform squares.

Top with pomegranate seeds and garnish with remaining fresh rosemary sprigs.

Refrigerate until time to serve.