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These fruit gels are as wobbly as store-bought gelatins but loads healthier.

Martha Stewart Kids, Summer, Martha Stewart Kids, Summer 2002, Martha Stewart Kids, Summer 2002

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Recipe Summary

Yield:
Makes 64 one-inch cubes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, sprinkle gelatin over 1/2 cup cold water; let stand 5 minutes. Meanwhile, bring sugar and remaining 1 cup water to a boil in a small saucepan; stir until sugar is dissolved. Pour over gelatin mixture; stir until it is dissolved.

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  • Stir in peach juice, and pour mixture into an 8-inch square cake pan. Place in refrigerator until it is set, at least 3 hours or overnight. Cut into 1-inch cubes; serve.

Cook's Notes

If you have a juicer at home, you can make these gels with fresh peach juice; two pounds of peaches will yield about two cups of juice. Store-bought juice can also be used as long as it has no added sugar. Peach gels can be stored in an airtight container in the refrigerator for up to one week.

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