Summer Recipes: Jell-O Shots and Ice Pops

SōRSE can be warmed up or frozen for any seasonal treat! Check out a few recipes our product designer whipped up for the 4th!

CHERRY COLA JELL-O SHOTS

Approximately 15 cubes; 20 mg of CBD per cube 

Ingredients:

• 3 packages of 6oz cherry Jell-O
• 1 cup Water
• 1 gram liquid SōRSE
• 2.75 cups Cherry Cola

Directions:

• Boil water and Cherry Cola together.
• Using a whisk, dissolve gelatin into boiling mixture until all granules are dissolved.
• Whisk in liquid SōRSE until evenly incorporated.
• Spray shallow 4 x 8 inch dish with Pam, canola, or coconut oil spray.
• Pour mixture into dish and chill in refrigerator for at least four hours.
• Once set, dip dish bottom into hot water to loosen Jell-O from the pan. Slide spatula around edges to loosen sides.
• Slice into cubes sized approximately 3 x 5 inches each.

RASPBERRY COCONUT ICE POPS

Makes 6 ice pops

Dairy-Free, Vegan; 20 mg of CBD per serving 

Ingredients:

• 1 cup frozen, defrosted raspberries
• 5 oz. water
• 4 tbsp. sugar
• 14.75 oz. full fat coconut milk
• .4 grams liquid SōRSE (if needed, use a micro scale to measure out grams)
• Agave nectar
• 5 T. sugar

Directions:

• Heat the water and the sugar over low heat in a small sauce pot until sugar is dissolved.  Cool to room temperature.
• Process this cooled mixture with the raspberries until smooth.
• Pour into the molds until halfway full.
• Heat the second batch of ingredients until sugar is dissolved and no longer grainy.  Cool to room temperature.
• When the raspberry portion is frozen, fill almost to the top with the coconut portion, but not so much that the inner stick will ooze liquid out when pushed down.
• Freeze until frozen.