The weather has been so lovely in Toronto that my friends and I are already thinking about summer BBQs and picnics! In our June issue, we feature a story on al fresco dining packed with décor ideas and recipes perfect for short distance travel. Rather than packing up glasses and wine, these delicious and delicate white-sangria jellies are a spill-proof and refreshing alternative.
You can also change the recipe up a bit by using different types of fruit that you have on hand. Note: there are certain fresh fruits that should not be used in gelatin recipes: fresh figs, guavas, kiwis, mangoes, melons, papayas, peaches and pineapple because they all contain enzymes that prevent gelatin from setting properly. To use these fresh fruits (except kiwi), simply peel and cut your fruit and simmer them in water until soft, 5 to 10 min. This may help deactivate the enzymes making them usable in gelatin applications.