If you’ve been following me for any length of time, you may remember my interest in sixties food (see here). And you may know that I typically make Jell-O molds for Fly Me to the Moon release days.
Well, this week I was working ahead, trying to devise a Jell-O recipe as fizzy and femme as Vivy from Free Fall, so I made pink lemonade Jell-O with ginger ale and used a lobster mold because…well, why not?
Except no one on Twitter thought it looked like a lobster. At all. You can enjoy all the replies here.
So if you need a laugh, a close up of the phallic crustacean, along with the recipe, is after the break. I’ll have another less explicit Jell-O at the end of July.
See, it’s totally a lobster…I swear it. Okay, yes, sure, I get the non-lobster point of view. This mold is–wow. /hides head in shame/
Here’s how I made it.
Vivy’s Fizzy Pink Lemonade Jell-O
Ingredients
- 2 cups pink lemonade
- 2 packets of gelatin
- 1.5 cups ginger ale
- handful of sliced strawberries or other fruit (optional)
Measure the lemonade into a saucepan and carefully sprinkle the gelatin over it. Allow the gelatin to bloom for 3 – 5 minutes. Whisking constantly, heat the saucepan until the lemonade is simmering (do not boil). Transfer the lemonade to a mixing bowl and whisk in the ginger ale. Place the liquid gelatin in the refrigerator until it’s cool and beginning to set, approximately one and a half hours. Ladle the gelatin into a 3.5 cup Jell-O mold, arranging the fruit as desired. Chill for another 4 to 6 hours until completely firm. Unmold and serve.
** Note: if you want an even more adult Jell-O (though this is pretty adult as is), you can substitute some of the liquid with vodka; champagne, prosecco or sparkling rose; or schnapps.
Emma Barry 