Bring 1 1/2 cups of pomegranate juice and agave just to a boil.

In a separate bowl place the remaining 1/2 cup of pomegranate juice. Sprinkle with the gelatin and let it stand for 1 minute.

Add the hot pomegranate liquid to the cool pomegranate juice and stir until the gelatin is completely dissolved.

Pour into molds or an 8×8 pyrex dish and refrigerate for 20-30 minutes to cool. (Keep an eye on the jello. You don’t want it to firm up or the strawberry pieces won’t sink into the jello).

Place pieces of strawberries in the molds and continue to refrigerate another 20-30 minutes or until set.

If using a mold, dip the bottom of the pan in hot water making sure not to submerge it and shake it to release on to a plate. If you made them in individual cups, eat straight out with a spoon.