Pomegranate Berry Jello Salad (with Vodka)
May 18, 2010 at 2:40 am | Posted in Alcohol, Blackberry, Blueberry, Booze, Cranberry, Pomegranate, Raspberry, Soda, Vodka | 13 CommentsTags: Dessert, Food, Jello, Photography
Triple berry salad is a classic Jello recipe, but mine has a few twists. This sparkling treat is made with cranberry gelatin and tart pomegranate juice, along with vodka and club soda and is filled with blueberries, raspberries, and blackberries. It was served at a birthday BBQ to a crowd who had never tired my jello before and was devoured by a frenzied swarm of eager party goers. (I’ve never seen jello sell-out quite like this.) The recipe for this can be found in my new book. Thank you guys for your jello enthusiasm!
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Omg! That is one sexy jello mold…
Comment by Bertha— May 21, 2010 #
Love it. Great ideas!
Comment by Karl— May 28, 2010 #
Heard you on the splendid table today. You really wowed me. I’ve been serving a thanksgiving concoction that everyone loves even the one self avowed “will never eat jello person” admitted she loved it. You have taken it so far beyond what I could ever have imagined and it looks like fun. The perfect foil to a hard day’s work. thx
Comment by Nancy— June 5, 2010 #
Hello Victoria,
I can’t help but wonder if this type of gelatin recipe isn’t what the original (1930s? 40s?) gelatin recipes were like (maybe minus the booze!). But then the 1950s came along and all food in the U.S. just sort of took a dive (including the poor Jello). Thanks for bringing back GOOD food!
Heard you on Splendid Table with Lynn. Congrats on all your success.
Comment by Victoria Berger— June 6, 2010 #
What beautiful treats of jello! I heard on the Splendid Table you were possibly creating a cook book, I hope it works out because I want some of these recipes, especially the Pomegranate Berry Jello Salad. Good Luck!
Comment by Amanda Pattison— June 8, 2010 #
Thanks Amanda!
Comment by Victoria Belanger— June 10, 2010 #
[...] This mold may not be the prettiest, but it was definitely the tastiest so far. Inspired from this mold, my ingredients included 100% pomegranate juice, vodka, sugar, strawberries, raspberries, [...]
Pingback by Pomegranate Berry « The Modern Gelatina— June 22, 2010 #
I would love to get your recipe for this berry/vodka mold. I belong to a gourmet club and I heard you on the splendid table. I thought it sounded fun. If you don’t give out recipes, let me know. Thanks.
Comment by Rick— July 2, 2010 #
What store sells the molds? I have been looking for a simple “ring”. Please help! I have tried six stores in my area including one thrift store and there are none to be had. I am desperate. Thanks
Comment by S M Gratto— November 12, 2010 #
I get all my molds either on the internet or from thrift stores across the country (friends and family send them to me). This Tupperware Jel-Ring mold was my first jello mold and I got it from Amazon.com: http://www.amazon.com/Tupperware-Jel-Ring-Mold-Blue/dp/B0001HKBZ6/ref=sr_1_7?ie=UTF8&qid=1289749587&sr=8-7
Good luck!
Comment by Victoria Belanger— November 14, 2010 #
I would love to make something like this. Do you make it like any other jello mold? How much vodka would I use?
Comment by Tina— February 4, 2011 #
I can’t give out the recipe for this mold because it will be included in a book I am working on. But I can say that a general rule of thumb for this kind of mold is for every package of unflavored gelatin you use you’ll need 1/4 cup of water for softening the gelatin, with 1 cup of boiling liquid to dissolve the gelatin and another 1/2 cup cold liquid. Sugar can be added to sweetened if necessary and refrigerate mixture until thickened before adding fruit.
Hope this helps. Thanks for visiting my blog!
Comment by Victoria Belanger— February 7, 2011 #
Awesome recipe! I have just been reading how to grow my own raspberries. Now I know what to make with them once they are ready. Thanks for sharing. Below is a useful article for anyone looking to grow their own raspberries
http://www.wascene.com/home-garden/how-to-grow-raspberries/
Linda
Comment by Linda— June 25, 2012 #