Cherry Port Wine Jelly Sorbet

[kerravonsen]

Tub 32:

• Port Wine Lite Jelly ("jello" for the Americans)
• 250ml boiling water (this is half the water required, so the jelly is double-strength)
• 250ml fresh Cherries (added and then pureed)
• 3 T Natvia

The Port Wine Jelly taste utterly dominated this. You couldn't tell that there were cherries in the mix at all, though I surmise that one could tell their absence if one were to make a version without cherries in it and tasted them both side by side (which I am NOT going to do). This has been the strongest-tasting frozen-dessert I have made so far. Even as a "milkshake" (that is, filling a glass 3/4 with the sorbet, pouring on milk and stirring with a spoon) has been quite strong-tasting. I suppose that's good news if one likes the flavours that (Lite) jelly comes in, but having them at double-strength is a bit much. Still, it's good to know that adding jelly doesn't mess things up.

What are your favourite flavours of jelly (jello), if any?

Comments

[kerravonsen]

Interesting. I can't think of any particular Australian fruit that is blue, but then the only blue fruit I can think of is blueberries.

[fred_mouse]

So, when I say 'used to be', it turns out to be even longer ago than I had realised. The history of aeroplane jelly page tells me that in 1998:

The Aeroplane Jelly Australian Fruit Series was launched to commemorate Australia's bicentennial. Inspired by the abundance of native fruits, quandong, midjinberry and Lilly pilly were part of the Aeroplane jelly range until 1992.

While I wouldn't think of any of those as blue, the picture with the quote definitely shows a package with blue, and the picture I found is definitely blue. I guess, blame the people in marketting?

Also, those were probably my peak jelly eating years - post leaving home, pre having enough money to buy fancier treats.