Summer Recipes: Jell-O Shots and Ice Pops

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Written by | July 2nd, 2019

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


Approximately 15 cubes; 20 mg of CBD per cube 


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


  • 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.


Makes 6 ice pops

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


  • 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


  • 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.