Pink Bonnet Gelatin Recipes

PINK LEMONADE GELATIN SHOTS

Steps:

• Bring 1/2 cup water to a boil in a small saucepan over medium-high heat. Remove from the heat and add the gelatin, then whisk until fully dissolved. Add the sugar and whisk until fully dissolved. Let sit for 5 minutes.
• Meanwhile, split each lemon in half lengthwise. Gently remove the pulp from the rinds to a small bowl, being careful not to tear the rinds; reserve the rinds. Mash the pulp until the lemon juice releases. Strain through a fine-mesh sieve and reserve 1 cup fresh juice. Discard the pulp.
• Mix the lemon juice, cranberry juice and sugar-gelatin mixture in a large pitcher until combined. Add the vodka.
• Place the lemon rind halves on a rimmed baking sheet and fill each with the gelatin mixture. Chill until fully set and the gelatin does not stick to your finger if you touch it, about 8 hours and up to overnight.
• To serve, cut each lemon half into 3 slices.

PINK GRAPEFRUIT GELATIN

Steps:

• Pour 1 cup grapefruit juice into a bowl. Sprinkle gelatin over and let stand to soften, about 5 minutes.
• Bring sugar and 1 1/2 cups water to a boil over medium-high heat, stirring to dissolve sugar. Pour hot syrup over gelatin mixture; mix well to dissolve completely. Stir in remaining 1 3/4 cups juice.
• Pour into a 9-by-13-inch Pyrex pan; cover, and refrigerate until set, 4 hours.
• When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.

PINK JELLO MOLD

Steps:

• Dissolve jello in boiling water.
• Blend in cream cheese (or place in blender) Stir in pineapple and nuts.
• Fold in Cool Whip.
• Pour into jello mold.
• Place in fridge until firm.
• Dip into hot water a few seconds to loosen.
• Invert onto a plate.
• Ready to serve.