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March 22, 2014

Homemade Beet and Berry Jello

By Worker Bee
25 Comments

Beet and Berry JelloWhether it’s a treat for your kids or a way to satisfy your own craving for retro dessert, making homemade jello is a fun experiment. The recipe couldn’t be easier – add 1 tablespoon of unflavored, powdered gelatin to 1 cup cold liquid then stir in 1/3 cup boiling water and chill until firm. The experimental part comes in when we start talking about flavor.

One hundred percent fruit juice is the easiest option to use as a cold liquid, and offers plenty of different flavors, but watch out for the sugar. Get a little experimental by blending in tea to cut down on the sugar level. Herbal teas can add intriguing, and kid friendly, flavor. Or, you can get really experimental and blend up some beets and berries until you have a slightly sweet, bright-hued juice full of antioxidants, folate, vitamin C, and potassium and turn that into homemade jello.

Beet and berry jello is lightly sweet with just a hint of earthiness from the beets and lots of fruity, berry flavor. Put a generous dollop of unsweetened, whipped cream or coconut cream on top and you’ll have a fun, full-fledged dessert.

A word about unflavored, powdered gelatin: Ideally, the best way to add gelatin to your diet is through bone broth and gelatin-rich cuts of meat. However, powdered gelatin is really convenient and can be added to just about anything, not just homemade jello. Add it to soup broth, stews and smoothies or make salmon mousse. What else? Share your ideas in the comment board!

Servings: 2

Time in the Kitchen: 15 minutes, plus 2+ hours to chill

Ingredients:

Ingredients

  • 1 medium-sized or a few small raw beets, peeled (about 1/4 pound/113 g of beets)
  • 1/2 cup berries, fresh or frozen (50 g)
  • Optional: slice of apple or mango for more sweetness
  • 1/2 cup cold water (120 ml)
  • 1 tablespoon unflavored, powdered gelatin (15 ml)
  • 1/3 cup boiling water (80 ml)

Instructions:

In a high-powered blender, blend beets, berries, other optional fruit, ice cubes and water until smooth. Adjust the flavor to your liking, adding more berries or a squirt of lemon.

For jello with a smoother, lighter texture pour the juice through a fine mesh strainer so it isn’t quite as thick and the berry seeds are gone. You should end up with 1 cup (240 ml) of juice.

Step 1

Pour the juice into a bowl and sprinkle the gelatin evenly on top. Let set for a few minutes, until the white powder has dissolved and become clear. Stir well then slowly add the boiling water and mix until the gelatin dissolves completely.

Pour the liquid into your container of choice. Optional: Add pieces of fresh fruit to the liquid.

Step 2

Refrigerate until the jello is firm, at least 2 hours. Eat plain or top with whipped (coconut) cream.

Beet and Berry Jello

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25 Comments on "Homemade Beet and Berry Jello"

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Maybeme
Maybeme
2 years 6 months ago

I can just imagine the commercial….”There’s always room for…P-a-l-e O!” 🙂

Gordon Guano
Gordon Guano
2 years 6 months ago

Now there’s a candidate for quote of the week!

Dr. Anthony Gustin
2 years 6 months ago

Great, now I need the coconut whipped cream recipe…

Vanessa
Vanessa
2 years 6 months ago

You just literally whip coconut cream! You can either use a can of coconut cream or get a can of coconut milk that separates into liquid and cream (no emulsifiers) and whip the cream part.

Olivia Lively
2 years 6 months ago

Ha ha ha! When I first read this I got – Homemade BEEF and Berry Jello! And thought, wow, you really are taking things one step too far!! But beet and berry, does definitely look good :0) I love beets.

Sharon
Sharon
2 years 6 months ago

Recently, I have been using hibiscus flower tea as a base for gelatin, then add apples and oranges and a few nuts. I have some cooked beets on hand so think I will try this with the hibiscus tea since it too has the beautiful magenta color. Possible additions….carrots and/or oranges and/or celery would probably be good. Maybe a bit of honey. I usually divide the made up gelatin into 4 of the smallest glass canning jars and put on the lid. Even serve it to guests this way.

Animanarchy
Animanarchy
2 years 6 months ago

Though I’ve never tried it, I think using certain teas as a base for broths or soups or to cook stuff in would be good. One possibility I imagine is rice cooked in chai, even though I practically never eat rice anymore.

tkm
tkm
2 years 6 months ago

hibiscus tea is a fabulous idea! Thanks for posting this!

Mack
Mack
2 years 6 months ago

Today is my 30th birthday, and also my 1 year primal anniversary. I live 100 percent primal, 90 percent of the time and have felt better in the last year then I ever have before. Thank you Mark for all you do! My next goal is to shake your hand and thank you in person some day. Grok on everybody!

inquisitiveone
inquisitiveone
2 years 6 months ago

Happy birthday and congratulations!

Animanarchy
Animanarchy
2 years 6 months ago

And when you do meet, he’ll probably say, “Kind of a cool name”.

inquisitiveone
inquisitiveone
2 years 6 months ago

Perfect timing, as my daughter and I are both nursing ankle injuries—almost certainly connective tissue problems. I’ll try this today.

One question, though: how many ice cubes should I use? They aren’t in the ingredient list.

Thanks.

Groktimus Primal
2 years 6 months ago

Pretty cool!

Beverly Meyer
2 years 6 months ago

Beets can be a potent laxative, so don’t let small kids have more than one. And they can turn your urine and poop red too.
How much ice?? And can a Vita Mix handle a raw beet? Never tried that before!

Paleo Bon Rurgundy
2 years 6 months ago

“Was it beets?” LOL! Carrie Brownstein, woooo!

Vince G
Vince G
2 years 6 months ago

carrie and fred for prez!

Christopher Grove
Christopher Grove
1 year 5 months ago

I eat a lot of beets. I’ve never felt them to be any more laxative than, say, carrots, or any other fibrous veggie. :-/

Alicia
Alicia
1 year 5 months ago

I’ve always considered the potential for thrilling colors in the bathroom a “feature” when selling beets to kids. You have to know what motivates your audience…

Paleo Bon Rurgundy
2 years 6 months ago

Gelatin or aspic. Any leftover al dente veggies, sliced fruits, and sliced meats can deliciously be transformed into an elegant yet lazy, beautiful dish. Aspics make great cool summertime dishes (serve chilled).

Just had a crazy thought: beef aspic bourbon jello shots. This is happening.

inquisitiveone
inquisitiveone
2 years 6 months ago

I like the way you think. Recipe, please!

Substance abuse
2 years 6 months ago

Good post nice trick thanks for sharing us…

Vanessa
Vanessa
2 years 6 months ago

It was pretty and easy to make.

martha
2 years 5 months ago

I LOVE beets, so thought I’d try this. This is the only recipe so far that was an abject failure, in my opinion… Tasted obnoxious.

Kathleen
Kathleen
2 years 5 months ago

Yep. Did not taste good at all. I even added sweetener.

Good thing gelatin, beets and frozen blackberries I picked last summer aren’t a lot of money to have wasted.

Alicia
Alicia
1 year 5 months ago

I make a recipe similar to this, but I microwave the beet until al dente (I don’t do well with raw veggies), melt in some coconut butter while it’s still hot, then add a shredded apple, chopped orange (blood orange if possible), run some frozen cranberries through the food processor, and add minced fresh ginger and sour cream (or greek yog). Then I dissolve the gelatin in 1/2 cup of cold water, and microwave until melted, and stir into the other ingredients.
Ginger/cran/orange really do great things to beets!

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