Ingredients
Equipment
Method
- In a medium bowl, pour the cold water. Sprinkle the unflavored gelatin powder evenly over the top. Let it stand for 5-10 minutes without stirring. The gelatin will absorb the water and become thick.
- Carefully pour the boiling water over the bloomed gelatin. Whisk gently until all the gelatin granules have completely dissolved and the liquid is clear.
- Stir in the granulated sugar until it is fully dissolved. Then, slowly pour in the room temperature fruit juice, stirring to combine everything.
- Pour the gelatin mixture into an 8x8 inch baking dish, a decorative mold, or individual serving bowls. Place it in the refrigerator.
- Chill for at least 4 hours, or until the gelatin is firm and jiggly. To serve, you can cut it into cubes or, if using a mold, dip the bottom of the mold in warm water for a few seconds to release it onto a plate.
Nutrition
Notes
Fruit Choice: Avoid using fresh pineapple, kiwi, mango, ginger, or papaya as they contain enzymes that prevent gelatin from setting.
For a Firmer Gelatin: If you plan to use a complex mold, you can increase the unflavored gelatin to 1 tablespoon (3 teaspoons) for a sturdier result.
For a Firmer Gelatin: If you plan to use a complex mold, you can increase the unflavored gelatin to 1 tablespoon (3 teaspoons) for a sturdier result.