Mint Julep Jell-O: Cocktails Meet Dessert

Get Cooking Channel's recipe for a spiked mint julep-flavored Jell-O mold with blackberries and bourbon.
By: Victoria Belanger

Though I consider myself a New Yorker, I was born and raised in the South, and this berry-filled twist on the classic Southern cocktail takes me back to my roots. Like the traditional cocktail often served at the Kentucky Derby, this Jell-O mold is made with sweet mint and bourbon. Tart blackberries balance out the dish and create a surprisingly cool and refreshing treat — perfect for relaxing all day on the front porch of your Southern farmhouse. Or if you're like me, on the roof of your apartment building.

Blackberry Mint Julep Jell-O
Makes: 5 Cups
Ingredients:
2 cups fresh mint leaves
1 cup sugar
3 1/2 cups water
3 tablespoons (3 envelopes) of unflavored gelatin powder
1/2 cup bourbon
2 cups blackberries

To make the blackberry mint julep Jell-O:

In a saucepan, bring the mint leaves, the sugar and 3 cups of the water to a boil. Simmer for 5 minutes, stirring occasionally. Strain out mint leaves.

Meanwhile, in a bowl, sprinkle the gelatin evenly over 1/2 cup of the water and allow the gelatin to absorb the water for two minutes.

Stir in the boiling minty water and sugar mixture until gelatin is full dissolved. Stir in the bourbon.

In a blender blend the blackberries and about 2 cups of the gelatin mixture until it is liquefied. Pour through a wire mesh strainer back into the bowl with the remaining gelatin to strain out seeds. (My strainer is ridiculously small to go with my ridiculously small New York City kitchen. I suggest using a bigger strainer.)

Refrigerate the mixture until thickened to the consistency of a gel. Stir to evenly disperse the pureed fruit throughout and spoon into a 5-cup mold or several individual molds. Refrigerate until firm, about 8 hours or overnight.

To unmold, fill a sink, basin or large bowl with warm water. Dip the mold just to the rim in the warm water for about 15 seconds. Lift from water, hold upright and shake slightly to loosen the gelatin from mold. Place a cold, moistened plate over the top of the mold and invert the plate and mold together. Carefully lift the mold; if gelatin does not release dip the mold in the warm water and try again.

Garnish with a mint sprig and serve.

Tip: This Jell-O recipe will work well in one large mold, but small individual molds make it easy to share with friends at your next summer get together. If you don’t have a collection of gelatin molds on hand, try some mold alternates such as bunt pans, loaf pans, metal mixing bowls, or large food storage containers. If you want to dive right in a buy a mold, eBay is the best place to start your search.

Victoria Belanger is the author of Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets . She creates craft Jell-O molds in unexpected flavors and artistic presentations for her blog The Jello Mold Mistress of Brooklyn. Her jello has been featured in The New York Times , Oprah.com , The Splendid Table radio show, The Chew talk show, and Apartment Therapy’s: The Kitchn , to name a few. Additionally, Victoria works as a photographer and enjoys exploring the five boroughs of New York City by bicycle.

Want More Jell-O?
Make Chuck's sunny Honey Tangerine Gelatin
Watch Alie & Georgia prepare a sweet, spiked berry Jell-O salad
Get even more great summer dessert recipes
Keep Reading

Next Up

Retro Red, White & Boozy Jell-O Dessert

Make a red, white and blue Jell-O recipe with rum, berries and sparkling ginger ale for July 4th.

Giveaway: Cookout-Themed Cookies!

Cooking Channel is giving away one batch of cookout-themed Peapods Cookies to one lucky winner. Comment for a chance to win.

Mix It Up: Breadcrumbs in Ice Cream

Discover a new way to mix up your ice cream recipes -- breadcrumbs. Cooking Channel shares several ideas for mixing in breadcrumbs to your ice cream desserts.

Summer Fest: Plum Good Sweets

Get Cooking Channel's best plum dessert recipes, including Plum Upside Down Cake, Kelsey Nixon's Berry Crisp with Plums and more.

Pretzel Peach Pie: The Salty-Sweet Side of Summer

To celebrate peak peach season, I’m pairing the stone fruit with pretzels in a pie that has the perfect amount of crunch.

Summer's Hottest Ice Cream Flavors

Every year, ice cream store owners across the country predict which flavors will be the most popular. Dave Powitz shares the early ice cream trends from this summer.

Cookbook Giveaway: People's Pops

Get sample recipes on Cooking Channel from the new People's Pops cookbook, People's Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops.

Thirsty Thursday: The Mint Julep Margarita

Made with bourbon, orange liqueur, mint, sugar and lime, the Mint Julep Margarita goes as well with a fancy hat as it does with fresh guacamole and chips.

On TV

Junk Food Flip

7:30am | 6:30c

Unwrapped 2.0

9:30am | 8:30c

Unwrapped

10am | 9c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man's Greatest Food

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Sundays 8|7c

Last-Minute Sides

So Much Pretty Food Here