Cafe Freeze

My mother gave me this fabulous cocktail recipe book circa 1979 featuring the house cocktails of nation’s most popular restaurants of the day. I’ve been wanting to make a cocktail inspired jello from this book for a while , and with a ton of rum on hand, I chose the Cafe Freeze. This cocktail hails from Chicago’s once great art deco eartey Arnie’s and is made with rum, tangy lime sherbet, pineapple gelatin, and garnished with lime slices. It was enjoyed at a basketball party over the weekend. (Go VCU!)

2 (3 ounce) boxes of pineapple gelatin
1 cup boiling water
1/2 cup cold rum
2 cups lime sherbet, softened
Lime slices

In a bowl, stir in 1 cup of the boiling water into the gelatin until it is fully dissolved. Stir in rum. Whisk in sherbet until mixture is smooth. Refrigerate until it is the consistency of a gel. Meanwhile line the inside of the mold with the lime slices. Spoon the thickened gelatin into the mold.  Refrigerate until firm. Unmold and serve.

About Victoria Belanger

7 Responses

  1. retroradioho

    Beautiful… and delicious too, I’m sure… how did you get the lime slices to be suspended and visible, and not engulfed by the filling? (yes, I just discovered your blog and the art of gelatine)

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