Blackberry Basil and Lime Jelly

Blackberry Basil Jelly
2 cups frozen blackberries
¼ cup water
1+ tablespoon sugar
1 envelope unflavored gelatin
Three large basil leaves

1. Thaw blackberries and blend with water, adding more water if necessary. The puree will be quite thick.
2. Strain to remove seeds. The remaining juice should be about 1.5 cups.
3. Reserve 1/4 cup juice and sprinkle gelatin on surface.
4. Heat remaining juice with basil leaves about ten minutes or until leaves wither.
5. Add reserved juice, gelatin, and sugar and stir until dissolved.
6. Taste, and if desired, add more sugar one teaspoon at a time.
7. Cool slightly in refrigerator before adding to molds or serving cups.
8. Can be served with lime jelly and garnished with basil leaves.

Lime Jelly
1 ¼ cup water
¼+ cup lime juice
1+ tablespoon sugar
1 envelope unflavored gelatin

1. Sprinkle gelatin in 1/4 cup of water and let sit for at least five minutes.
2. Heat gelatin mixture, water, lime juice, and sugar, stirring until sugar and gelatin dissolves.
3. Adjust sugar and lime juice to taste.
4. Remove from heat and let cool slightly before adding to mold or individual serving cups.

Lemon Jelly
Charles B. Knox Gelatine Co.’s Dainty Desserts for Dainty People, c. 1920

2 envelopes Knox Sparkling Gelatine.
1 ½ cups sugar.
2 cups cold water.
3 cups boiling water.
1 pint lemon juice.

Soak the gelatine in the cold water five minutes and dissolve with the boiling water; add the sugar and stir until dissolved and cooled; then add the lemon juice and strain through a cheese cloth into molds.

Fruit Juice Knox Blox
Makes about 9 dozen

4 envelopes KNOX Unflavored Gelatine
1 cup cold fruit juice
3 cups fruit juice, heating to boiling
2 tablespoons sugar or honey, optional

1. Sprinkle gelatin over cold juice in large bowl; let stand 1 minute. Add hot juice and stir until gelatin completely dissolves, about 5 minutes. Stir in sugar or honey if desired. Pour into 13 x 9 x 2-inch pan.
2. Refrigerate until firm, about 3 hours. To serve, cut into 1-inch squares.

Comments: I developed this idea after buying a giant bag of frozen blueberries, raspberries, and blackberries from a big box store to use in smoothies. I don’t enjoy drinking blackberry seeds, so during the months of smoothies that followed, I separated the blackberries from the others without a clear plan on how i would use them. What’s a lady to do with cups of a fruit she can’t easily blend? This lady (with two thumbs) decided to experiment with gelatin.

This dessert is the perfect end to a summer meal or an elegant dinner. It’s beautiful, light, and can be easily adjusted for different palates. I recommend tasting both gelatin mixtures throughout the cooking process to confirm that the amounts of sugar, herbs, and juice will appeal to your guests.

If the addition of basil seems odd to you, you may omit it, but I would caution against it. While I’m content with the peppery sweetness that basil adds to the blackberry gelatin, I also think that mint would be a pleasing alternative. I encourage you to be creative and tailor the recipe to your own preferences!

As for presentation, the lime and blackberry jellies make an impressive finale when layered in a larger mold or in individual dishes. If you a planning to use a larger mold, be sure to add the second layer before the original has congealed completely. Add to the dessert a few basil leaves or mint leaves for color and…Voila! Color, drama, and sophistication – your supper club can have it all.