Raspberry Lemonade Jell-O
Our raspberry lemonade Jello-O is, in fact, a remake of our beloved Patsy’s lemon Jell-O. All you have to do is mention the name, and everyone in our family will gasp, hoping it will be on the dinner table with our Lemon Chicken, which is a hit on our blog. Our Patsy was well known for her famous molded salads—she was a regular gelatin magician. Remaking her recipe with natural ingredients required some work, since she and most everyone else made these offerings with boxed gelatin. We did it, though. This Jell-O is exactly what our taste buds remember. We serve this as a side dish with a meal, but you can also easily serve it as dessert.
Ingrediënten
yield: 6 cups (1.6 kg) molded Jell-O
- 2½ tbsp 15 g unflavored powdered gelatin
- 3 cups 720 ml cold water, divided 6 oz (168 g) fresh raspberries
- ½ cup 120 ml pure maple syrup
- ¾ cup 180 ml raw honey
- ¾ cup 180 ml fresh lemon juice
- ¾ tsp lemon zest
- 8 drops food-grade lemon essential oil
- ¼ tsp fine sea salt
- 2 cups 480 ml dairy-free whipped cream, plus additional for topping (optional)
- Fruits of choice for serving
Instructies
- In a small bowl, combine the gelatin and 1 cup (240 ml) of the cold water.
- Set this mixture aside and allow the gelatin to soften for about 5 minutes.
- While the gelatin softens, combine 1 cup (240 ml) of the cold water, raspberries and maple syrup in a saucepan.
- Bring this mixture to a boil over high heat, then reduce the heat to medium-low and allow the mixture to simmer for 5 to 7 minutes, stirring it occasionally, until the raspberries break apart.
- Place a strainer over an 8-cup (1.
- 9-L) glass bowl and pour the raspberry mixture through it, straining out the seeds.
- Add the softened gelatin to this raspberry mixture and whisk the two to dissolve the gelatin and fully combine the ingredients.
- Discard the strained raspberry seeds.
- Add the remaining 1 cup (240 ml) of cold water, honey, lemon juice, lemon zest, lemon essential oil and salt to the warm gelatin mixture.
- Whisk the ingredients together to fully combine everything.
- Set the gelatin in the fridge for 50 to 60 minutes to allow it to set up slightly.
- It should just barely be starting to thicken up.
- Remove the gelatin from the fridge, add the whipped cream and use a hand mixer to combine it fully with the gelatin.
- Pour the gelatin into a 6-cup (1.
- 4-L) mold.
- Refrigerate the gelatin overnight for the best results.
- To serve the Jell-O, select a rimmed plate or a platter that will accommodate the width of the mold you used.
- Pull the Jell-O slightly from the sides of the mold—if the Jell-O seems stuck, you can dunk the bottom of the mold in a dish of warm water for about 10 seconds to release it.
- Invert the serving plate on top of the mold, then carefully flip the two over and give them a little jiggle.
- The Jell-O should drop down onto the serving plate from the mold; if not, give it another little jiggle until it releases.
- Arrange the fruit as desired either around the molded Jell-O or inside the center cavity.
- Add the additional whipped cream (if using) either on top of the Jell-O or inside the center cavity.
- Serve this Jell-O right away and store any leftovers in the fridge in an airtight container for up to 5 days.
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