Ice Wine Jello Recipes

WINE JELLY

Steps:

• Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

JELL-O SLUSHY RECIPE! | SUMMER RECIPES |

Steps:

• Combine boiling water and JELL-O and mix until dissolved completely.
• Mix in lemon juice and juice/soda (if using Soda, it will fizz a bit).
• Pour into a baking dish and freeze for 3-4 hours, or until hard.
• Remove from freezer 5 min before serving and use a spoon or ice cream scoop to scrape the slushy out.
• Add a little more soda/juice to glass before serving.
• Enjoy!

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

WINE JELLY

Steps:

• Combine sugar and wine in a large saucepan.
• Mix well.
• Cook over medium heat, stirring continuously, until sugar is dissolved.
• Remove from heat.
• Add liquid pectin and mix well.
• Skim off any foam and discard.
• Pour immediately into hot, sterilized jars and seal.
• Let cool.

LAYERED ICE CREAM JELLO RECIPE

Steps:

• You can use any flavors of any Jello you like, it same process, I did Red, White, & Blue for the holiday. First Bring 1 1/4 cup of water to a boil. Once it boiling time to mix the first layer. I choose to use a 2 cup measuring cup so easier to pour in the layers and not make a mess. Empty the Jello into the cup, add the hot water. then add 1 cup of vanilla ice cream. Mix it up till the ice cream is all melted. Then pour the first layer into a 9×13 glass pan. Let it set up in the fridge, 30 minutes if you want layers, 20 if you like tie dyed.
• Next layer, do the same thing, bring 1 1/4 cup of water to a boil. Add the island pineapple, I choose this flavor because almost clear in coloring. To be honest did not feel like playing with unflavored gelatin. Anyway, add the Jello to the cup, add the boiling water, and 1 cup of the vanilla ice cream, mix until the ice cream is melted.
• Take the Jello layer out the fridge. You can see what I was talking about see how after 20 minutes the white layer was going to bottom and top. The middle started to bubble up. Put the Jello back in the fridge, 20 minutes if you want to do the tied dye effect or 30 if you want solid layers.
• Last layer of this red white and blue. If you want more layers you just do 1 1/4 cup boil water, Jello, and 1 cup of vanilla ice cream, mix till the ice cream melts.
• Pour that final layer, Let set up about 30 minutes in the fridge.
• Cut it up and ENJOY!

ICE WINE JELLO

Steps:

• Recipe: Ice wine Jell-o Donatella Arpaia Ingredients Preparation Sprinkle the gelatin over 2 tablespoons of cold water in small saucepan. Soak for about 5 minutes, until softened. Add 2 tablespoons of ice wine to the gelatin mixture and warm the mixture over low heat, just until the gelatin melts and the mixture is completely smooth. Remove from the heat and transfer to the metal bowl. Add the remaining wine. Cool to room temperature, then ladle into 4 or 6 small glasses. Chill until set, about 2 hours. Alternatively, pour the mixture into a shallow square pan. Chill until set, then cut into 1 inch cubes. Before serving place 1 or 2 frozen grapes on top of each glass.