To reiterate what is currently circulating on social media – Dry January doesn’t have to be boring. Inspired by the Japanese coffee jelly drink (some add milk to make it a beverage), I created my own jelly cocktail and mocktail. This post will feature the mocktail, with the cocktail coming next month. Remember, this is Dry January, so I sat around thinking about how to make it more exciting. I wanted to use vanilla extract, Collins maraschino cherry juice, Sadaf pomegranate molasses, all infused with saffron. And thus, my Hello Jello Mocktail was born.
It’s easy to make and delicious. This is more than cubes of jello in a glass. Cheers! You’re almost there.
Hello Jellie Mocktail
4 cups of still water (one reserved for the the gelatin sheets)
2 cups of white granulated sugar
17 gold leaf gelatin sheets
2 Tablespoons of vanilla extract (make your own here)
2 teaspoons of Collins maraschino cherry juice
1/2 teaspoon of Sadof pomegranate molasses
1 teaspoon of Cultures for Health citric acid powder
1/4 teaspoon (ish) of saffron (I eyeballed this one)
Method
Using a bowl, add 1 cup of cool water to seventeen 220 bloom gold leaf gelatin sheets. It’s ok to break the sheets up a little bit. All sheets should be covered completely or at least much as possible with water. Let the sheets bloom for about 5-10 minutes.
Meanwhile, using a pot (I use an oval Le Creuset Dutch oven), bring 3 cups of water and sugar to a simmer until sugar dissolved. Remove gelatin sheets from blooming water bath squeezing any of the excess water along the way. Add gelatin to the simmering water. Add vanilla. Add citric acid and syrups. Roll saffron in your hand to break it up a bit and toss into the mixture. Stir to blend then remove from heat. Let steep and for 5 to 10 minutes. Strain the saffron out or leave inside mixture.
Pour cooled mixture into silicone molds or container of choosing. Refrigerating overnight is best.
Remove from the molds once refrigerated and cut into desired shapes. I choose cubes. I love how the light reflects and the sharpness.
Glass: Bucket Glass
Garnish: None
Side note: If using silicone molds, spray with cooking spray or brush with a neutral oil and wipe with a paper towel. I used some silicone mold and my mixing glass. You can use a bowl or a pan. Any works as you will cut into cubes. Set aside.
Pro tip: to remove the jello, place silicone molds into warm water. The sides should release with a jiggle.
Some behind the scenes videos…
Where to buy the goods? Blonde Behind the Bucket Storefront
