Yay, it's Wednesday and that means we get another great comfort food recipe from Miss Sophie!
OK, I'll be totally honest with you. When Miss Sophie told me that she was going to feature jello molds for this week's newspaper article, my heart groaned. Being a native South Korean girl, jello is not something I grew up with. So naturally, my four children rarely had it either.
But out of three recipes she emailed me, this one caught my eye. Colorful summer berries mixed with cranberry juice, and splash of fresh lemon juice and bubbly club soda? Hey, this just may have some potential!
And using these cute molds for the photo shoot was so fun! Food geek all over here.
The result? Absolutely beautiful jello salad filled with fresh, crunchy berries with sweet-tart flavor that my four children and I went wild about. My daughter even "instagrammed" it. So, yes, it's officially good.
Summer Berry Jello Salad
Recipe by Miss Sophie
Used with Permission
6 oz strawberry gelatin
2 cups boiling cranberry juice
1-1/2 cups club soda, chilled
1 teaspoon lemon juice
1 cup each fresh blueberries, raspberries and finely diced strawberries
Additional mixed fresh berries for garnish
In a medium sized bowl, dissolve gelatin in boiling cranberry juice. Let cool for 10 minutes. Stir in club soda and lemon juice; refrigerate for 45 minutes or until partially set. (To quicken the jellying process, carefully put the bowl containing the jello mixture in a larger bowl of ice water and stir occasionally for about 10-15 minutes).
Fold in berries. Pour into a 6-cup ring mold coated with cooking spray or use several miniature molds as shown. Refrigerate for 4 hours or until set. Unmold onto a pretty platter. Garnish with additional berries and serve.