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.

6 Responses to “fruit studded sparkling gelatin”

1. Brooke says:

   7 January 2009 at 8:53 pm

   Oh! Pretty! Pretty!

   And, too uncanny. All week I’ve been kicking around the idea of creating my own fantastic flavors with juice & Knox (thus the wine glasses full of various juices when you visited the other day.) I’d never have thought to use seltzer–or to float those fantastic berries in it! Love you. Forever!
2. Shannon says:

   7 January 2009 at 9:10 pm

   Garrett begs for Jell-o the only way I can bring myself to make it is with juice. Thanks
3. Angi says:

   7 January 2009 at 10:38 pm

   These are way too cute to eat! I like using ginger ale when I make jello, it seems to add a nice fizzy zing as well.

   P.S. Present for you on my blog!
4. kat-in-texas says:

   8 January 2009 at 4:57 pm

   Makes Jello even more fun to eat! We’ll have to try that!!!

   Thanks!!!
5. Culinspiration says:

   8 February 2009 at 5:04 pm

   I recently came down with an awful bout of stomach flu and had a craving for Jello. I’ve been taking the leftover jello cups in my lunches (what am I, 8 years old?) and mulling over a homemade version using fruit and no food coloring or high fructose corn syrup.

   Have you ever made homemade Jello using fruit purees? I was thinking of adding blended and strained strawberries, blueberries, raspberries, apple sauce, etc. I like your idea of using fruit juice as the sweetener. How much fruit puree do you think I could add (and should I adjust other ingredients) and still have the gelatin et up properly?
6. Jaime says:

   8 February 2009 at 5:14 pm

   You know, I’ve never tried making jello with fruit purees, though I know it would work. The recipe I based mine on comes down to a 1 cup of liquid to 1 packet of gelatin ratio. This ratio produces a rather stiff gelatin, something you can hold in your fingers without it breaking apart. So, depending on what consistency you want, you should base it on that. You could use four cups of liquid, and only 2 packets of gelatin, and that would make a softer jello, one that you could eat with a spoon.
   I hope that helps. When you try it, let us know how it turns out.