STRAWBERRY (BLOOD) JELLY CUPS

For years, we have been trying to amuse the younger people at the table with cups of water that turns to blood (actually, it was only a drop of red food dye at the bottom of the glass!). But in recreating the famous plague of blood, where all the water in Egypt, including water already in a cup, turned to blood, the most fun is in using red jelly. You can use a packaged jello that all you need to do is add water; or, for a slightly more elaborate treat, make our Strawberry Jelly from scratch. It’s delicious and serves as a wonderful Pesach dessert!

Ingredients

  • 2 cups fresh strawberries (previously frozen will also work as long as the strawberries are partially thawed)
  • 175ml (¾ cup) room temperature water
  • 5 tablespoons honey
  • 1 tablespoon lemon juice
  • 4½ teaspoons powdered gelatin

Instructions
1. Place the strawberries, water, honey, and lemon juice in a blender and puree until smooth. For super-smooth results pass the puree through a cheesecloth and discard the strawberry pips.
2. Scoop out 1/4 cup of the puree and place it in a small bowl. Sprinkle the gelatin over the bowl and mix it with the puree until well-combined.
3. While the gelatin is blooming, place the remaining puree in a small pot and heat over medium-high heat. When the puree is hot but not yet boiling, remove it from heat.
4. Immediately add the bloomed gelatin and whisk until thoroughly combined.
5. Divide the jello mixture between 4-5 small glass cups.
6. Refrigerate for 2-3 hours, or until the strawberry jelly has set.