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2 envelopes unflavored gelatin
1/4 c. maraschino cherry syrup
1/4 c. pineapple juice, chilled
1/2 c. pineapple juice, heated to boiling
1/2 c. maraschino cherries
1/2 lemon, peeled and seeded
1/3 c. sugar
1/2 c. light cream
2 c. crushed ice or ice cubes
Semi-sweet chocolate bits

In a blender container that holds 5 cups. place cherry
syrup and chilled pineapple juice, sprinkle gelatin on top,
then add hot pineapple juice. Cover and process at low speed
until gelatin dissolves. Turn to highest speed, add remaining
ingredients except chocolate bits, and continue processing
until ice is melted and mixture begins to thicken. Pour at
once into a 5 cup heart-shaped pan or mold. Chill about 1 hour;
garnish with chocolate pieces.

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