“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbour:
‘Winter is dead.'”
– A.A. Milne
Spring in Tennessee is not like spring of my childhood. It is 88-degree days and laying in the sun baking like a batch of cookies and making homemade popsicles that drip down your hands. It is afternoon drives in the country, it is walks through 10 shades of green at the park, it is every day, again and again, saying, “I love the daylight!” “I love this time of year!” “I love where we live!” (of course, this last week, it has also been 20-degree dips in temperature and days of thunderstorms, and that has been beautiful in another way.)
And so it was that on a Saturday in May, not June or later, a group of us went to a local strawberry farm and picked for ourselves gallons and gallons (and gallons) of strawberries. There have been smoothies and chocolate-covered strawberries and tarts and, also, this jello, a shining star of a side dish—made of only four ingredients and pretty as a picture.
(For more on the joys of grass-fed gelatin, by the way, see the posts here and here.)
4-Ingredient Strawberry Gelatin Mold
- 1 pound fresh strawberries, hulled and halved
- 1 quart (4 cups or 32 ounces) water
- 1/8 cup (1 ounce) unflavored gelatin (we like Great Lakes)
- 1/4 cup (2 ounces) maple syrup
Pile prepared strawberries into a two- to three-quart container or dish.
In a small bowl, pour 1/2 cup water and sprinkle gelatin on top. Let stand and soften for 5 minutes.
In a medium saucepan over medium heat, combine 1 1/2 cups water and the maple syrup.
After gelatin has softened, add the mixture to the saucepan of water/syrup, and stir in the remaining 2 cups of water.
Gradually pour gelatin mixture over berries, reserving a quarter of it to add later. Chill container, uncovered, for 30 minutes to set. After the 30 minutes is over, remove pan from refrigerator, add reserved liquid, and chill at least 3 hours and up to overnight, until firm.
To unmold, place pan in hot water for a few minutes, run a butter knife around the edges, and invert it onto a pan. Gelatin should loosen; if it doesn't, you can return the pan to hot water.
Slice to serve! Add whipped cream if you would like.