Join for Just $16 A Year
- Discounts on travel and everyday savings
- Subscription to AARP The Magazine
- Free membership for your spouse or partner
Enter an ingredient, course or keyword and get cooking!
Photo by: Lis Parsons
This is unlike anything else: The texture is soft set, so that you know it’s not a liquid but it doesn’t have the heft of a solid. And the acidity of the blackberries within the musky sweetness of the jelly is a further thrill.
What I do is make this in the morning of the evening I want to eat it. It is so straightforward that you can do it groggily at breakfast, no trouble. It doesn’t need so long to set, but I find it easier to work like this.
Divide the blackberries among 6 glasses; I use old-fashioned champagne saucers with a yield of about ¾ cup each.
Soak the gelatin sheets in a dish of cold water for 5 minutes.
Put the wine, water, sugar, and lime juice in a saucepan, put on the heat, and stir to dissolve the sugar. Bring to a boil and boil for 1 minute before removing the pan from the heat.
Wring out the gelatin sheets and place in a cup. Whisk around ½ cup of the hot liquid into the gelatin sheets in their cup before pouring the gelatin and liquid mixture into the pan of hot liquid, whisking well to mix. Allow to cool a little.
Pour the liquid over the blackberries in their glasses and refrigerate until set, 3–4 hours depending on how cold your fridge is, or overnight.
Serve with some cream in a pitcher, separately.
Nutrients per serving (% daily value)
Nutritional information does not include heavy cream to serve.
From companies that meet the high standards of service and quality set by AARP.
Members can get a FREE Donut with purchase of a L or XL beverage at Dunkin’ Donuts.
Members save 10% on Wednesdays when dining at Carrabba’s Italian Grill.
Members can download new coupon offers available monthly from Kellogg's.
Members receive exclusive member benefits & affect social change. Join Today