Tuesday, July 29, 2008

Double-Berry Cooler

I found this recipe in my BHG 2005 Annual Recipes book.

2 envelopes unflavored gelatin
1/2 c sugar
4 cups ginger ale
1 tbsp lemon juice
2 cups blueberries (or blackberries)
2 cups small whole strawberries (halved)

In a medium saucepan, stir together gelatin and sugar. Add 1 cup of ginger ale.
Cook over low heat, stirring constantly, about 5 minutes or till gelatin dissolves.
Remove from heat. Slowly stir in remaining ginger ale.
Spoon blueberries into a 2-qt glass bowl or straight-sided container (I used small glasses).
Add half the gelatin mixture. Cover and refrigerate for about 2 hours, or until set.
After an hour of chilling, in a medium bowl stir together strawberries and remaining gelatin-juice mixture.
Cover and chill one hour or just till partially set.
Spoon strawberry mixture on set blueberry mixture. Cover and refrigerate 3-4 hours or until set.
Makes 8-10 servings.

I halved the recipe. And I forgot to cut the strawberries (which was no big deal).

Instead of waiting and layering, I just mixed the berries together and added the gelatin mixture which is why my fruits floated. I'm pretty sure this did not affect the flavor though it isn't as impressive as layers.

I thought this recipe was a little too sweet. It needed more acidity. If I were going to make this again, I would use blackberries and less sugar.

My fatal flaw: I wasn't patient and I didn't cook the gelatin mixture for the full 5 minutes, so the result was grainy gelatin. The lesson learned here: be patient and thoroughly dissolve the gelatin.
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