Ingredients Jump to Instructions ↓

  1. 1 package (3 ounces) orange-colored gelatin powder, such as orange, peach or apricot

  2. 1 cup boiling water

  3. 1 can (15 ounces) peaches, apricots or pears in juice or extra-light syrup, not drained

  4. 2 1/4 cups purple grape juice

  5. 1/4 cup hot-chocolate mix

  6. EQUIPMENT: Blender or food processor 18, 2-ounce test tubes and rack to hold them

  7. 1 long bamboo skewer

  8. Mixing bowl Sauce pan

Instructions Jump to Ingredients ↑

  1. Mix gelatin powder and boiling water until the powder completely dissolves, about 2 minutes.

  2. Purée the canned fruit in a blender or food processor until completely smooth.

  3. Mix with gelatin and divide between 18, 2-ounce test tubes; you should fill each test tube about half way. Refrigerate until firm.

  4. Heat the grape juice in a sauce pan until simmering. Stir in the hot-chocolate mix until it dissolves; refrigerate.

  5. TO SERVE: Fill the test tubes with the grape-juice mixture. Poke a skewer down the sides of the test tube into the gelatin so that the grape-juice mixture flows down creating dark stripes through the orange gelatin NOTE: For adults; in place of the grape-juice substitute sparkling wine.


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