Homemade Orange Jello – With a Probiotic Surprise

Homemade Orange Jello – With a Probiotic Surprise

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Last week, I posted my recipe for fermented orange juice, a great way to get probiotics, enzymes and vitamins into your diet. Plus it is super delicious, even for kids!

Over the weekend, I came across a post on probiotic-infused lemonade jello by Mommypotamus. She had been inspired by Food Renegade's lacto-fermented lemonade (which is delicious, by the way, especially in the summer!).

I made sure to ‘pin' her lemonade jello recipe for future use and then I realized…HELLO!…I have all of this fermented orange juice which tastes like Orangina. Why not make some fermented orange jello!

Who doesn't love Jello? Unfortunately, the common packets at the local grocery store are full of artificial colors, artificial flavors, sugar possibly from GMO sugar beets and other yucky stuff!

This snack is full of grass fed gelatin, which is rich in collagen and is excellent for support of your joints and connective tissue as well as your hair, skin and nails. It is also healing to your digestive tract as well as a decent source of protein. Plus, the fermented orange juice brings its own benefits, including increased vitamins, increased good bacteria and increased immunity.

The resulting texture was a little different than traditional Jello. I would say it is a little creamier than regular jello. I also noticed it melts a little faster. Not a big deal if you are eating it as a snack, but if you having it out on a buffet, it may need to be kept on ice.

And, I would say it will last a 3-4 days in the fridge. After that it gets melty…still tastes good, but melty. Not sure why? Any thoughts?

My daughter has been polishing off bowl after bowl of this stuff and officially gave it the ‘thumbs up!' (She liked to stir it around and make it melt…not sure why!)

Fermented Orange Jello - Oh Lardy

1. Heat 1/4 cup fermented orange juice, over a medium-low flame.
2. VERY slowly, whisk in the 3 tablespoons of gelatin. This is key to prevent clumping.
3. Remove from heat, and let cool almost to room temp.
4. Mix the cooled orange juice with the remainder of the juice, stirring well.
5. Pour into a mold or container (I used a 6x9 pyrex).
6. Refrigerate until firm.
7. Enjoy!

Original article and pictures take ohlardy.com site