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Post by ellise on Jul 20, 2005 7:43:07 GMT 10
Dark, ruby red with a vibrant berry flavor, this light and refreshing dessert is a perfect ending to a summertime meal. Makes 12 servings 2 cups fresh or frozen (thawed) unpitted tart cherries 2 cups fresh or frozen (thawed) raspberries 2 cups fresh or frozen (thawed) red currants Juice of 2 lemons 2 cups sugar 2 cups water Two 1/4-ounce packages unflavored gelatin Combine the fruit, lemon juice, sugar, and 1 1/2 cups of the water in a large saucepan over medium heat. Bring to a boil and continue to boil until the cherries begin to lose their color and the skins crack, about 10 minutes. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup of water in a small bowl and let sit until the gelatin is soaked through. Strain the fruit and cooking liquid into a metal bowl, pressing lightly on the fruit to release more juice; discard the solids. Stir the gelatin mixture into the hot juice to dissolve the gelatin. Rinse out a 2-quart mold or 12 individual 3/4-cup molds with cold water. Spoon the hot juice into the 2-quart mold or use a 1/2-cup measure to fill each individual mold two thirds of the way full. Cover with plastic wrap and chill until firm, 2 to 3 hours. To serve, dip the mold(s) into a pan of warm water to loosen the bottom and sides and turn out onto a serving plate.
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