- prep time 0 min
- total time 0 min
- serves 6
1 tablespoon gelatin
2 cups mango juice or other fruit juice (orange, grape, etc.) of a colour that contrasts with the clear juice
¼ cup sugar
6 cups cranberry juice or other clear juice (apple, white cranberry or white grape, etc.)
1-1/2 cups sherbert
6 spoon straws
1. In a bowl, sprinkle the gelatin on 125 ml (1/2 cup) mango juice. Let stand for 5 minutes.
2. In a saucepan, heat the remaining mango juice and the sugar, stirring until the sugar is dissolved. Remove from the heat. Add the gelatin mixture and stir until dissolved. Pour into a 20-cm (8-inch) Pyrex dish. Refrigerate for 2 hours.
3. Using a knife, cut the jelly into small cubes.
4. Divide the jelly cubes among 6 250-ml (8-oz) tumblers. Add the cranberry juice and garnish with a scoop of sherbet.