Creative gelatin dessert flavors
Jell-O now makes margarita and pina colada flavor jello but I have yet to see it in my supermarkets. I like jello and often make my own from fruit juices and canned or fresh fruit. Lately I made a good one using Turkey Hill Diet Decaf Orange Iced Tea, with canned mandarin orange segments. I used the juice from the can as part of the liquid. Iced tea jello is refreshing, especially with fruit added. Iced mocha coffee jello is also nice. Next up is using tonic water - I will try macerating sliced limes in sugar before adding to the jello. Colorless flavored fitness waters like Propel should be good, too. Berries suspended in clear jello would be very pretty. Using food coloring, you can make clear pastel jello which would be very pretty with candied flowers in it.
I never did use the tonic water and the bottle's now 3 yrs old so I doubt it would be a fair, fizzy test!
I have never clambered onto the smoothie bandwagon since I prefer my fruit with all the fiber intact, but this week I did buy a small bottled smoothie to use for jello, and liked the result. It was a 15.2oz bottle of Naked brand mango smoothie, which also contained orange, apple, banana, and lemon. I softened an envelope of plain gelatin by sprinkling it over a couple of ounces of smoothie, then nuked it on medium power for a few minutes and stirred to dissolve. I added all but one swallow (I wanted to taste the smoothie as is, for flavor and sweetness)of the bottle to the gelatin mixture, topping off with a little light cream to reach the 2-cup mark on the pyrex measuring cup. This set up to a really nice texture, like a Bavarian. The mouthfeel is more "real" dessert than packaged jello, or homemade using thinner juice. Tastes great, too!
Tried using clear sodas to make fizzy jell-o with no success. None with tonic or club soda either. Ginger ale tasted good but no fizz.
My family liked when I dropped maraschino cherries into lime jello. Looks Christmassy and the flavors work beautifully.
Can't wait to see what else people post. I've begun experimenting with this dessert too lately.
Unflavored gelatin, prosecco, and peaches or apricots.
I'd like to try it with a rose and berries. Maybe macerate the berries in something like cognac.