Originally posted December 14, 2009
How many different ways are there to do fruit and Jell-O? A lot, apparently.
Fruit Refresher is actually a refreshing change from Jell-O with Cool Whip and mayonnaise. (I guess it’s kind of like that old saw about how the best thing about beating your head against a wall is it feels so good when you stop.) The recipe calls for fresh berries or fruit, which is good since Jell-O is always better with fresh/real ingredients. Mid-December is not exactly the best time for fresh berries in New England, but I found some decent-looking blackberries at the supermarket. I macerated the berries in sugar, drained them, and used the resulting syrup as part of the cold liquid for the gelatin.
The Jell-O could be any flavor, and since I just needed to dissolve it in boiling water, I decided I’d better start using up my sugar-free Jell-O. I went for black cherry, which was not only sugar-free but also a flavor I hadn’t used before. The preparation was simple – dissolve gelatin in boiling water, add cold liquid, chill until thickened, add the fruit, and chill.
I’m very tired tonight for some reason, so it was nice to have a relatively stress-free Jell-O, no unmolding, it just got spooned into our funky MoMA ice cream bowls. The book suggests serving this with cream, and that would have been good, but it was fine served plain. It’s hard to go wrong with fresh fruit, though I’m not sure about the artificial cherry flavor of the Jell-O. It reminded me by turns of cough drops and of wearing Bonne Bell lip gloss when I was in my early teens. Either way, this made for a bunch of ambiguous Proustian moments.