Fruit Purée Jello
From Corbin Recipe Index
Cherry Purée Jello
Ingredients
2 c cherries, frozen
Juice and zest of 1 lemon (1/4 cup juice)
1 cup of water
Additional water to make 1 quart of liquid
3 Tbsp beef gelatin
Directions
Combine, cherries, lemon zest, lemon juice, and 1 cup water. Simmer until bubbly and cherries begin to break down. I used a potato masher to speed up the process. Blend with an immersion blender. Add gelatin to 1/4 cup COLD water and blend with immersion blender. Add to fruit mixture and measure total quantity of liquid. Add hot water to make 4 cups (1 quart) total. Blend again. Pour into single serving dishes or a 1 quart casserole with lid and refrigerate until solid. Enjoy cold with tea.
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