View source for Fruit Purée Jello

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Cherry Purée Jello<br>
'''Ingredients'''<br>
2 c cherries, frozen<br>
Juice and zest of 1 lemon (1/4 cup juice)<br>
1 cup of water<br>
Additional water to make 1 quart of liquid<br>
3 Tbsp beef gelatin<br>
<br>
'''Directions'''<br>
Combine, cherries, lemon zest, lemon juice, and 1 cup water. Simmer until bubbly and cherries begin to break down. I used a potato masher to speed up the process. Blend with an immersion blender. Add gelatin to 1/4 cup COLD water and blend with immersion blender. Add to fruit mixture and measure total quantity of liquid. Add hot water to make 4 cups (1 quart) total. Pour into single serving dishes or a 1 quart casserole with lid and refrigerate until solid. Enjoy cold with tea.