This gelatin (I’d much rather say Jell-o. I can’t really think of it as anything other than that.) has no added sugar. My mom used to make the fruit juice Knox Blox from the recipe on the back of the Knox Gelatin boxes (which is still there), and I still make them that way for my kids. However, I thought you’d all appreciate a more sophisticated version. Using seltzer water adds a subtle hint of bubbles, but nothing too pronounced. I wonder if I had used something with less volatile bubbles, like sparkling mineral water, if the carbonation would have been more evident. Over the holidays, I did notice that a bottle of Martinelli’s apple juice left out over night, retained its fizz perfectly. Perhaps it would produce a more sparkling gelatin. If anyone tries it, let me know how it turns out. All you would do to make it is this: dissolve the gelatin in a cup of Martinelli’s, bring another cup of it to boil. Mix the boiling Martinelli’s and the gelatin mixture together until the gelatin dissolves completely, then stir in another two cups of the sparkling cider. Pour into a dish (toss in fruit if desired), and refrigerate for 4 hours.
Fruit Studded Sparkling Gelatin
3 cups (750g) sparkling mineral water or seltzer
4 packets unflavored gelatin
1 12 ounce (340g) can 100% fruit juice concentrate such as grape or raspberry
1 tablespoon fresh lime or lemon juice
1 cup (150g or so) frozen berries
1. In a large bowl, sprinkle the 4 packets of gelatin over 1 cup of sparkling water. Set aside.
2. In a small saucepan, heat juice concentrate and bring to a boil. Stir into gelatin mixture, and keep stirring until gelatin is completely dissolved. Add in remaining sparkling water, lemon or lime juice, and frozen berries. Pour into shallow glass baking dish and refrigerate, uncovered for at least 3 hours.
3. With a paring knife, cut into small cubes and serve.