How to make this creamy coconut milk Citrus Gelatin, just the lemon jello bite of sunshine we need in winter, and refreshing dessert in summer.
Gelatin vs Jello
When I was growing up, grocery box Jello was the only homemade jello I was familiar with.
Even to this day, it remains a popular fun jiggle of a dessert for kids, or grownup jello shots!
Once I became aware of the abundance of sugar in the boxed version, not to mention artificial flavors and dye, I knew it was time I learned how to make my own, and ditch that boxed stuff!
After-all, the most necessary ingredient is the gelatin mixture, which I wanted to come from a pure gelatin source.
What’s In Your Lemon Jello?
Let’s be honest, the primary ingredients needed for a lemon gelatin, is Lemon and Gelatin.
Sure, we will want something to sweeten it, but we now have so many choices for sweeteners, and can control how sweet we make our jello.
Don’t you think jello recipes should have natural ingredients and not artificial flavors?
For this delicious, dare I say ‘healthy’ homemade lemon jello, the natural flavors of orange, grapefruit, lemon, and lime will offer the best flavor, and health properties.
Types Of Gelatin
While I grew up using the Knox brand Jell-O, as many of us did, I have been introduced to several different types of gelatin.
The bovine collagen I drink everyday in my protein shake, is different from the bovine gelatin, so read the label.
However, Agar agar is a gelling agent that comes from a type of algae, and has become my favorite gelatin for several reasons:
- It is plant based and therefore doesn’t limit my use when preparing jello treats for friends and family.
- It sets quickly, resulting in a firm gelatin, which is perfect for those times when you want to suspend fruits for a jello salad, or other ingredients for a fancy French style Aspic or Terrine, that will definitely require a firm gelatin.
- The agar agar is also the gelatin I prefer when making Wellness Gummies.
Gelatin sheets are still new to me, as I’ve discovered from watching Great British Bake Off, which seems to be the only type of gelatin used.
However, I will need to experiment a little more with this type of gelatin, which comes in various levels of firmness, before I can recommend them.
Lemons Limes and Orange Oh My!
There is something inspiring about a mound of citrus, in the dead of winter, especially when there is less sunshine and too many contagious bugs floating around.
I don’t think I’ve ever loaded up on so many nutrient rich foods as I have done in these past few years, hoping to ward off our new and weird diseases, from a weak or vulnerable immune system.
While winter has its own charm, I can’t help but long for the refreshing smells and colors of spring and summer; and so, while at the market, the other day in the dead of winter, I came across an inspiration I could not refuse.
I filled a bag with Grapefruits, Lemons, Limes, and Oranges, and off I went to my kitchen to create something that would allow me to eat them all in one dish.
How To Make Citrus Gelatin Desserts
These little Citrus Gelatins (Aspics), are now one of my favorite desserts.
I found also that by cutting back just a bit on the sugar, they make for a refreshing palate cleanser for those multi course meals.
Zest some of the citrus rinds for this recipe to make for a more concentrated citrus flavor, and then peel the remaining rind, saving some for garnish.
Puree the fruit, strain the juice from the pulp, and you have a lovely blend of citrus juices, not to forget to add the zest to the juice.
The rest is easy:
- Simply dissolve a little sugar and gelatin with the freshly squeezed juices.
- Add a velvety dimension with coconut milk or other types of creamy milk.
- This refreshing mixture will set in about an hour, and is sure to satisfy.
Let’s not forget the added benefit of that extra boost of protein in this refreshing dessert!
- Fresh Lemon, Lime and Orange Juice
- Sugar or sweetener of choice
- Orange blossom water or orange extract
- Coconut milk, or milk of choice
- Gelatin – either a bovine gelatin or agar agar, a plant gelatin
- Small saucepan
- Large mixing bowl
- 6 2-oz glass serving bowls
- Citrus press
How to Make Lemon Jello – Citrus Gelatin
- Medium saucepan
- 6 small serving cups
- 2 cups Fresh Lemon juice, orange juice, or any mix of citrus juices
- 6 strips Lemon peel for garnish1/2
- 1/2 cup Sugar, or natural sweetener of choice
- 1 tsp Orange blossom water or natural extract
- 1 1/2 cups Coconut milk
- 1 tbsp Gelatin powder
- 1/4 cup Water to dissolve gelatin
- Peel and thinly slice enough lemon peel (orange or lime) to use as garnish. With a citrus press, extract enough juice from the citrus options of your choice, to make 2 cups of freshly squeezed juice.
- In a medium saucepan, over medium heat, place the sugar and one cup of the fruit juice. Simmer and stir until the sugar is dissolved, about 5-minutes. Remove from the heat and whisk in the orange blossom.
- In a large bowl, place the gelatin and water together, whisk until the gelatin is dissolved. Stir in the Orange blossom syrup mixture, remaining citrus juices along with the coconut milk. Whisk until well blended.
- Pour mixture into serving dishes, jello mold, fancy individual molds or even a muffin tin. Place in the refrigerator until firm, about an hour, or overnight.
- Un-mold, if in mold cups, or serve in cups the jello mixture set in, and garnish with citrus zest or whipped cream, if desired.