There’s nothing we’re craving more this spring than glowy, translucent colors. And nothing delivers color therapy quite as well as a line up of cold-pressed juices. We asked one of our fave food bloggers, Claire Thomas of Kitchy Kitchen, to make one of our juicy inspirations into a delicious reality: juice Jell-O. And, boy, did she deliver. These homemade jellies by Claire will bring the spring glow right on into your kitchen – a vibrant dessert made from pure juice and gelatin!
If you need more details on why you should be eating gelatin in the first place, click through this way to learn all about it. As for juice flavors, we can’t get over Rose Coconut h2o! Eat dessert til your skin glows…
What a fun, simple idea! The bright, fresh flavors in cold-pressed juice make these jellies a modern twist on the jammier pâte de fruit. The texture of these gummies is dense but yielding, thanks to the grass-fed gelatin. For a more intense gummy-bear texture, add an extra tablespoon of gelatin. For a looser texture, use a tablespoon less. Juices with a little natural sweetness (think apple juice or orange juice) tend to work best, but feel free to try some of the root or green juices with a touch of raw honey mixed in. Enjoy!
Pressed Juicery Juice Jellies
16 oz Pressed Juicery juice*
3 1/2 Tbsp grass-fed gelatin
sprinkle of cane sugar, for garnish (optional)
*Note: Pineapple contains an enzyme that naturally battles the effects of gelatin, so you may need to use 4 1/2 tablespoons of gelatin per 16 oz of pineapple-based juice.
In a small pot, heat up 1/2 cup of juice to a boil, add to gelatin and stir to combine.
Wait a few minutes for the gelatin to start setting, then stir in the remaining cold juice and pour into a 8×8 baking dish or any cute molds you may have.
Place in fridge to set, at least 2 hours.