Homemade Strawberry Gelatin
Servings: 6
Equipment
- 6 x 3 cake pan
- blender or immersion blender
- fine mesh strainer
Ingredients
- 2½ cups strawberries, halved
- 1 cup strawberries for decoration
- 1¼ cups water
- ½ cup sugar
- ⅓-⅔ cup milk ( I used ⅓ cup )
- 2 tbsp lemon juice
- 4 tsp unfavored gelatin
- ½ cup cold water
Instructions
- In a medium saucepan, cook strawberries with 1 tablespoon sugar over medium-low heat for 8–9 minutes until softened and juicy. Remove from heat.
- In a small bowl, combine ½ cup cold water and gelatin. Let sit for 5–10 minutes until bloomed.
- Using a blender or immersion blender, puree the strawberries until smooth. Strain lightly, leaving some pulp for texture and flavor.
- Return the strawberry puree to the saucepan. Warm gently over low heat. Do not boil.
- Stir in 1¼ cups water, remaining sugar, and bloomed gelatin. Stir until the sugar and gelatin are fully dissolved. Remove from heat and let cool until warm.
- Meanwhile, lightly grease the cake pan and set aside.
- Stir in lemon juice and milk. Add between ⅓–⅔ cup milk depending on how pale pink you want the gelatin to be.
- Pour the gelatin mixture into the prepared cake pan. Refrigerate for 7–8 hours or overnight until fully set.
- To release the gelatin, run a knife around the edges and soak the cake pan in warm water for 1–2 minutes. Invert onto a serving plate and decorate with additional strawberries.