In a small bowl, combine the water and powdered gelatin. Let it sit for about 5 minutes to bloom, becoming a gel-like consistency.

In a large saucepan, mix the orange juice and pomegranate juice. Heat the mixture over medium heat until it begins to warm, but do not let it boil.

Gradually add in the granulated sugar and corn syrup, stirring well to dissolve completely.

Once the sugar is fully dissolved, remove the saucepan from the heat. Stir in the bloomed gelatin until you have a smooth mixture, ensuring there are no lumps.

Pour the mixture into a baking dish or silicone molds. Allow it to cool to room temperature, then transfer to the refrigerator. Let it chill for at least 4 hours, or until fully set.

Once set, carefully remove the jellies from the molds or cut into squares if using a baking dish. Dust with cornstarch to prevent them from sticking together.