Grinch Jingle Sour Puss Apple jello cubes with gold dust beside the Sour Puss bottle

Grinch Jingle: Sour Puss Apple Jello Cubes (Layered Holiday Party Recipe)

Grinch Jingle (Holiday Jello Cube, not a shot)

This is a layered holiday jello cube that drinks like a nostalgic sour green apple moment, then finishes bright and clean with lemon. Tart and vegetal up front with green apple + celery, plus a little sparkle at the end!

Format: 5x5 Tray, cut into cubes
Total chill time: ~4–5 hours
ABV: ~4–5% overall 

Ingredients

Bottom layer: Sour Puss Apple + Celery Gel

  • 3/4 cup Sour Puss Apple
  • 1/2 cup fresh celery juice, strained
  • 1/4 cup cold water
  • 4 tsp unflavoured gelatin

Top layer: Lemon Gel

  • 1/2 cup filtered water
  • 1/2 cup fresh lemon juice
  • 4 tsp unflavoured gelatin
  • 2 tsp simple syrup

Finish

  • Gold lustre dust (optional, for the “wow” top)

Instructions (Layers)

1) Sour Puss Apple + Celery Gel Layer

  1. Bloom gelatin : Sprinkle 2 tsp gelatin over 1/4 cup cold water, rest 5 minutes
  2. Warm the liquids: In a small saucepan, gently warm Sour Puss Apple and celery juice. Do not boil
  3. Dissolve gelatin: Stir in bloomed gelatin until fully dissolved
  4. Pour and set: Pour into silicone molds or lined tray (fill about 1/4 of the way)
    Refrigerate 35mins to 1 hours until set but not over-firm

2) Lemonade Gel Layer

  1. Bloom gelatin: bloom gelatin in 1/4 cup cold water, rest 5 minutes
    Then use the remaining 1/4 cup water in the warm step below
  2. Warm and sweeten: Warm lemon juice, simple syrup and 1/2 cup of water gently, do not boil. 
  3. Dissolve gelatin: Stir in bloomed gelatin until fully dissolved
  4. Cool briefly, then layer: Cool 5 to 10 minutes so it’s warm, not hot
    Pour gently over the set green layer (use the back of a spoon to soften the pour if needed)
  5. Final set: Chill 2 to 3 hours until fully firm - if you're creating layers, pour full 1/2 way and let set another 35 min to 1 hour until set but not over-firm

3) Finish + serve

  1. Unmold by submerging the tray in warm water (until about half the way up the sides) for about 30 seconds to loosen the sides, use a sharp knife to slightly glide along the edge. Flip it over on a cutting board and slightly jiggle the tray until it slides out. Cut into 1" x 1" cubes
  2. Dust lightly with gold lustre dust right before serving if desired. 

*Clean layer tips* 

  • Pour the lemon layer only after the green layer is set but slightly tacky
  • Cool the mixtures before layering, warm liquid can melt the base
  • For sharp tray cuts: warm knife, wipe between cuts
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