Saint Patrick's Day is upon us! Cabbage is on sale and corned beef graces the butchers counter in my local store. As a mother of two littles who enjoy "fun" food, I have been amused by many of the St. Patrick's Day recipes floating around on my Pinterest and Facebook feed. One that caught my eye was a Jello "pot o' gold" recipe. It used an orange flavored Jello box, which we don't use.

I had already been playing around with the idea of turning some of the flavors of my orange electrolyte drink into a gelatin, so I combined that idea with the above.

You can serve it as gelatin squares, or you can cube it and serve it in any sort of "pot" that you like. One idea is to scoop out the lemon (or orange) halves that you squeezed for this recipe, and serve the gelatin in the peels, as shown below.  Just cut off a bit of the bottom of the peel so that it will sit flat. 

Orange Lemonade Gelatin

A couple notes about this recipe. I choose to use honey in this recipe, and the honey amount given leaves a tart yet sweet recipe. If you'd like a sweeter recipe (my kids generally like tart foods, yours might not), I'd recommend using another mild-in-flavor sweetener and sweetening it to taste, such as organic evaporated cane juice. If you increased the honey, it would probably take over the flavor of the gelatin too much. To make this recipe vegetarian, you can use agar agar instead of the gelatin. 

  • 1 cup of orange juice (freshly squeezed, if desired) 
  • 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
  • 1/2 cup filtered water 
  • 1/4 cup honey 
  • 1 tablespoon of high quality gelatin (such as Great Lakes unflavored gelatin) 
1. Pour the water into a small saucepan. Sprinkle gelatin over the water and leave for five minutes. Add honey, and then heat over medium heat until the gelatin is dissolved and the honey is liquified. 

2. In a medium, heat proof bowl combine the orange juice, lemon juice, and the gelatin, honey, water mixture. Whisk to combine. 

3. Pour into a small pan (such as a 8-by-8 inch glass pan). Cover and refrigerate until set (at least several hours). 

4. Cut into large squares to serve on a plate, or cube and spoon out into small bowls to serve. 

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