Korean Black Raspberry Jelly
Bokbunja jelly cups are a chilled Korean dessert made by setting bokbunja (black raspberry) juice with gelatin sheets and a touch of lemon juice for balanced acidity. The gelatin must be dissolved off the heat after sugar water has fully cooled from a boil; adding it to boiling liquid breaks down its setting power. Straining the mixture once removes air bubbles and sediment, producing a glass-smooth surface that shows off the deep purple color of the bokbunja. Topping each cup with fresh blueberries and a mint leaf reinforces the berry flavor while creating a vivid visual contrast against the dark jelly.
Adjust Servings
Instructions
- 1
Soak gelatin sheets in cold water for 5 minutes until soft.
- 2
Heat water and sugar over low heat until fully dissolved.
- 3
Turn off heat, dissolve gelatin, then mix in bokbunja juice and lemon juice.
- 4
Strain once, divide into cups, and cool at room temperature for 10 minutes.
- 5
Chill for at least 2 hours, then garnish with blueberries and mint.
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