Colourful Sprite Jelly

Published Aug 11, 2022 at 17:29pm ET

Food Material List

1 Purified water 100ml
2 Berry sugar 30g
3 Gelatin sheets 12g
4 Sprite 300ml
5 All kinds of fruits Appropriate amount
6 TripleSec 5ml
7 Lemon juice 5ml
8 17*8*6 Heavy Oil Cake Mould 1

Operational steps

1 Put the pure water and sugar into the pot, heat it on a small fire, stir it while heating until the sugar melts. Temperature is controlled at about 40-50 degrees.
2 Soften the gelatin in cold water, add 40 - 50 degree syrup, stir until it melts evenly.
3 Stir in liqueur and lemon juice when warm. These condiments melt evenly in the liquid only when they are added warm.
4 Add 300 ml Sprite, mix well, then filter with sieve and cool in ice water.
5 Lay a layer of fruit on the bottom of the mould and scoop some jelly slightly with a spoon to avoid the pulp floating. The first few steps should be more careful, add jelly frequently, and the amount must be small. Then put it in the refrigerator for refrigeration. Note that the freezing time will be longer. I put it directly into the freezing chamber and turn on the freezing function. Once it freezes, I will make the next layer.
6 After a layer of frozen fruit, pour in a proper amount of jelly, and so on. The bottom jelly layer may need to be frozen twice because the pulp is easy to float up, adding a little at a time to cover the whole pulp, then adding a little to cover the pulp, and then freezing to add the second layer of pulp. But in the middle part, you can add a little more jelly liquid at a time, so that large and small pulps float in the jelly liquid for freezing.
7 Choose fruits of different colors and shapes as much as possible. Canned fruits of all kinds are recommended here because the sweetness is appropriate and the entrance is not too sour. In addition, many of the acidic substances secreted by fruit in fresh fruits may cause gelatin to lose or weaken the function of gelatin and cause it to freeze. If you must use fresh fruit, it is recommended to heat the fruit to about 70 degrees to remove acidic substances, or use a little more gillidine.
8 After freezing in the freezing room, move to the freezing room and let the jelly return to the Q-bullet state naturally. Then take out the mould and buckle it upside down on the plate. Wipe the mould with a warm towel so as to release the mould smoothly. Note that due to the different degree of condensation, when using a hot towel, first use cold water towel, can not take off and then slowly heat the towel, do not use a very hot towel to prevent jelly from heating and melting.
9 When the demoulding is successful, the beautiful jelly is ready.
10 All kinds of fruits coagulate in one layer after another, which is very beautiful.
11 Use it to entertain your friends in summer. It must be amazing.

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