Jello Slush

Victoria Dwek Victoria Dwek
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One of the cool things about jel desserts is that they don’t get rock-solid when you freeze them. They work as-is, as a shaved ice, and you only need to blend once for a fun slush.

4h 20m 8
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Directions

Prepare the Jello Slush

  1. Bring water to a boil. Stir in cherry jel dessert. Freeze for at least four hours. Repeat with orange and lemon flavors.

  2. In the jar of a blender, blend the frozen jels, one at a time. The result should be a slush-like consistency. Serve in individual cups. (You can also layer them in a trifle bowl, with a layer of whipped cream between them.)

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1 Comment

Deborah Krupnik •

1 1/2 cups water for each flavor? Or is it 1/2 cup water for each flavor. The instructions are unclear. Should it say 1 1/2 cups water for each flavor perhaps?

Raquel Malul Kosher.com Team •
Reply to Deborah Krupnik

It is 1 and 1/2 cups water per jel package