Autumn Spice Jello

Who remembers the old JELLO commercial? “J-E-L-L-O, it’s aliveee!” *

PREP: 10 MIN   //   YIELD: 1 Bundt Mold
5 oz @portlandsyrups Autumn Spice Syrup (separate 1 oz from other 4 oz)
| 27 oz water (separate 7 oz from the other 20 oz)

| 4 sleeves Knox unflavored gelatin


In a large bowl, add 7 oz of cold water and 1 oz of Autumn Spice Syrup and set aside. In a sauce pan, add the remaining water and Autum Spice Syrup and bring to a boil. While the hot mixture is coming up to a boil, sprinkle the sleeves of gelatin over the large bowl of cold water and syrup and let sit (without stirring) for one minute. Once the minute has passed and the stove mixture is boiling, pour the hot liquid over the gelatin mixture, along with 2 tbsp of sugar (optional). Whisk for about 3 minutes or until all gelatin and sugar is melted and thoroughly combined. Pour the mixture into your desired jello or Bundt pan and refrigerate for 3 hours. Once set, flip jello mold out onto a plate, garnish with your favorite seasonal toppings (we like cranberries and sugar glitter) and enjoy!
Let us know if this dish makes it to your holiday table and remember to tag us in your pics!


Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate. 

INGREDIENTS: water (infused with mulling spices and green peppercorn), cane sugar, plum puree, cranberry puree, citric acid.

NUTRITION FACTS: Serv. Size: 1 oz (30 mL, 2 TBSP), Servings: 16 (per 16-ounce bottle), Amount Per Serving: Calories 50, Total Fat 0g (0% DV), Sodium 0mg (0% DV), Total Carb. 13g (4% DV), Sugars 13g, Protein 0g. Percent Daily Values (DV) are based on a 2,000 calorie diet.


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