Rose Berry Gelatin Recipes

BERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling cranberry juice. Let stand for 10 minutes. Stir in club soda and lemon juice; refrigerate for 45 minutes or until partially set. , Fold in berries. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter; fill center with additional berries if desired.

ROSé AND BERRY GUMMIES RECIPE BY TASTY

Steps:

• Heat wine in a microwave-safe container for 1 minute, or until hot.
• Mix sugar and gelatin into the wine and stir with a whisk until dissolved.
• Pour mixture into molds. Add fruit if desired.
• Refrigerate for 1 hour.
• Enjoy!

ROSE BERRY GELATIN

Steps:

• Mix one cup of white grape juice with rose syrup, lemon juice and food coloring.
• Heat until hot.
• Sprinkle gelatin over remaining juice and let sit for 2 minutes.
• Pour hot liquid over gelatin and stir until completely dissolved.
• Stir in the berries.
• Spray a fluted mold with non stick cooking spray and fill with berry liquid.
• Cover and refrigerate until set.
• Unmold on serving tray and garnish with fresh mint.

ROSE CREAM & RASPBERRY JELLIES

Steps:

• Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the cream in a small pan, then remove from the heat and pour in the jelly mixture. Stir in the rose water, then tip the mixture back into your jug. Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.
• Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.

EASY FRUIT-JUICE GELATIN

Steps:

• Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Meanwhile, bring remaining 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours.