How-Tuesday: Raspberry Jello Cosmo

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(Music by Jukeboxer and Eric Beug)

Just in time for  your holiday party plans, here’s a fun how-to video from last year that’s sure to please your guests!

This week’s How-Tuesday is brought to us by the beloved Victoria Belanger, a.k.a. the Jello Mold Mistress of Brooklyn. Her combination of the cosmopolitan’s sophistication with raspberry’s sweetness will make quite the splash at your holiday shindig. For more recipes from Victoria, check out her book: Hello Jell-O!.

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Raspberry Jello Cosmo
Servings: 4 to 6

Perfect for anyone who values the immense health benefits of berries, as well as people like myself, who value the immense health benefits of vodka.

Supplies you’ll need:

• 2 tablespoons (2 envelopes) of unflavored gelatin powder (for a vegan version, substitute Agar Agar)
• 1/2 cup cold water
• 1 1/4 cups cranberry juice, boiling
• 1/2 cup sugar
• 3/4 cup triple sec (for a non-alcoholic version, substitute your favorite clear soda: seltzer, ginger ale, 7-Up, Sprite, or tonic)
• 1/2 cup cold vodka (for a non-alcoholic version, substitute water)
• 2 tablespoons lime juice
• 1 cup fresh raspberries

Directions:

Prep time: 10 minutes + firm the jello overnight.

In a bowl, sprinkle gelatin evenly over cold water and allow the gelatin to absorb the water for two minutes. In a saucepan, bring cranberry juice and sugar just to a boil. Stir into gelatin until gelatin is fully dissolved. Allow to cool and stir in triple sec, vodka, and lime juice. Refrigerate until thickened. Fold in raspberries. Spoon into a 4-cup mold or individual martini glasses. Refrigerate until firm. Unmold and serve.

Thank you to Victoria, the Jello Mold Mistress of Brooklyn, for sharing this project with us. For more projects, recipes, and stories, check out her undulating website.