Though slightly more tart and tangy than the Orange Gel-O, the raspberry version is just as light and refreshing on sultry summer days. Top with whipped coconut cream for a little indulgence.
Place a fine-mesh strainer on top of a 2- or 4-cup glass measuring cup (or medium-sized glass bowl). Have four small dessert cups or glasses set aside.
In a small saucepan, bring the raspberries and apple juice to a gentle simmer and cook, stirring occasionally, until the berries begin to break apart. Using a large spoon or potato masher, break up the berries further so that they release the seeds.
Carefully pour the berry mixture into the strainer. Mash the pulp and seeds to extract as much juice as possible. If the liquid doesn’t quite reach the 2-cup mark, add more apple juice. Return the liquid to the saucepan. Add the sweetener and agar powder and bring the juice back up to a simmer. Cook, stirring frequently, for about 5 minutes. Remove the juice from the stove.
Divide the juice evenly between the dessert cups. Place the cups in the refrigerator until firm. This will take a couple of hours. Serve with fresh berries or whipped coconut cream.
If you like, place a few fresh raspberries or other fruit in the dessert cups before pouring in the hot juice mixture.
Keywords: vegan gelatin, dessert, raspberry juice, raspberries, fruit juice, easy, quick, low sugar, agar flakes, agar agar