Crush the pomegranate arils with the water, sieve the mixture, then add the 4.5 oz of sugar, and put it over the heat, stirring constantly. Let it boil for a few minutes.
Remove from the heat and incorporate the previously hydrated and drained gelatin, and allow the mixture to cool. In the meantime, boil the sugar and red wine until obtaining a thick syrup. It takes about 8 minutes.
Once done, add to the previous preparation, mix everything together, add a handful of fresh pomegranate arils to the soup, and serve.
