After a few heavy snows here, the temps are finally on the rise. It looks like Spring may make an appearance, after all! The first fun Spring holiday is St. Patrick’s Day. To celebrate the upcoming holiday, I made these fruit filled jello cup for the kids, this weekend. Rainbow themed desserts are one of my favorite ways to celebrate St. Patrick’s Day. After school on St. Patrick’s Day, I traditionally make a fruit rainbow snack, but laying out rainbow color fruit on an oval tray, with a “pot of gold” (gold jelly beans) at one end. This past weekend, I made these Rainbow Sparkling Fruit Jello Cups. The jello portion of the cups was made with ginger ale, which the kids loved!
For a grown-up version of this treat: substitute champagne for the ginger ale in the recipe below!
Rainbow Sparkling Fruit Jello
2 Envelopes Gelatin
1/2 cup cold water
1/3 cup sugar
1 1/2 cups of ginger ale
1/2 to 3/4 cup chopped raspberries or strawberries
2 oranges, peeled & chopped
1/2 to 3/4 cup chopped pineapple
2 kiwis, peeled and chopped
1/2 to 3/4 cup blueberries
1/2 to 3/4 cup chopped purple grapes
Chop fruit and layer it in 8 small 4 ounce juice cups. The order I used was: raspberries, oranges, pineapple, kiwi, blueberries, then grapes.
Pour gelatin and cold water into a small saucepan. Let sit for about 2 minutes. Add sugar to saucepan and heat over medium high heat until the gelatin has dissolved. Do not bring to a boil. Remove from heat and pour in ginger ale, stirring.
Pour over fruit. I poured it to the top of each of the cups, let it pour to the bottom, then poured a little more in each cup. Refrigerate for 3-4 hours for a soft set. The jello will remain at a soft set with all the fruit in the cup.
Makes 8 servings.