Tangy Orange Lemonade Gelatin

Sweet yet tangy, this delicious citrus gelatin was inspired by my orange lemonade. My kids really liked it, despite the fact that the sour notes took them by surprise on the first bite. I found it really refreshing. Plus, I love how rich in vitamin C it is!

I had been planning on making a gelatin based on my orange lemonade when I noticed a pin on Pinterest using orange Jello cubed and put in half of a orange peel (scraped of all the pithy stuff). It was a “pot o’ gold” for St Patrick’s Day!

I thought it was a really cute idea, so tried out the lemon peel bowls, and also used my silver sugar bowl as a “pot” (as shown in the first picture). My little people really like food being presented like this. 😉

For a more traditional St. Patrick’s day meal, why not try this delicious Dublin Coddle. I really like Irish Soda Bread too. I have a soaked whole wheat version here, a dairy-free version here, and one topped with bacon here!

If like making your own “Jello” at home, check out my Fruit Juice Gelatin and my Kombucha Gelatin too!

As always, I recommend using a high quality gelatin such as Great Lakes Unflavored Gelatin.

Tangy Orange Lemonade Gelatin
Recipe type: Snack, Dessert
Serves: 4-6
Prep time:
Cook time:
Total time:
Sweet and sour, this refreshing gelatin is a fun way to get vitamin C! I choose to use honey as my sweetener. If you would like your gelatin on the sweeter side, I wouldn't increase the honey amount, as it could take over the flavor of this gelatin. You could try using organic evaporated cane juice instead, or as part of the sweetener, if you'd like a sweeter version.
  • 1 cup orange juice (freshly squeezed is always nice)
  • ½ cup freshly squeezed lemon juice
  • ½ cup filtered water
  • 1 tablespoon gelatin (can increase amount up to double for a firmer gelatin)
  • ¼ cup honey (see note above)
  1. Pour water into a small pot. Sprinkle gelatin over the water and let sit for five minutes. Add honey and heat over medium heat until the gelatin has dissolved and the honey is liquified.
  2. In a heat safe bowl, whisk the honey gelatin mixture with the juices until combined. You can pour into individual ramekins, or you can pour into a small pan, such as a 8-by-8 inch glass pan. Cover and refrigerate until set (at least several hours).
  3. To serve, cut into large squares and serve, or cube, and spoon out into small bowls.



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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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    • Raisha says

      Date sugar or coconut sugar? owo
      Or splenda?
      You can try apple juice or grape juice too.
      You would want to boil the appple juice until its really concentrated though, like 1 cup to 1/4 cup so its sweet enough.

    • Raisha says

      Date sugar or coconut sugar? owo
      Or splenda?
      You can try apple juice or grape juice too.
      You would want to boil the apple juice until its really concentrated though, like 1 cup to 1/4 cup so its sweet enough.

  1. says

    I’m glad you reminded us of your fruit juice gelatin. I’ve always intended to make it but never got around to it. I’m kind of curious about making an unsweetened cranberry juice version with orange zest and just a bit of stevia to keep it super low in sugar.

    Pru, you might consider stevia. It’s not great in large amounts or in hot foods, but for cold, lightly sweetened foods, it often works extremely well.

  2. Jeanine says

    Hello. I am eager to try this recipe and others that contain gelatin. I have looked on the Amazon site at the Great Lakes brand of gelatin and am confused. There is a double pack of 16 oz. Kosher beef gelatin for 29.88, a Porcine (pork) double pack for 30.02 and a single Kosher beef 16 oz can for 11.21. I am thinking it would be good to try a single pack first but I dont know why the double pack would be so much more money than what looks like the same thing in a single can. The reviews for the single can are not as favorable either.
    I dont know which one to purchase. If anyone can help me, I would appreciate it. 🙂

  3. Jenny Pennock says

    I’ve tried this as did my cousin and her family and we both love it!! Seriously it’s so good! Thanks for sharing the recipe. 🙂

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