Tangy Lemon Gelatin Recipe

Be the first to add a review
Publisher Photo
For years, I didn't know the secret ingredient in my mother's jello which made it so tangy. I finally found it after thumbing through her personal cookbook: Horseradish!—Paula Pelis Marchesi, New York, New York
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings


  • 1 package (6 ounces) orange gelatin or lemon gelatin
  • 2 cups boiling water
  • 3/4 cup thawed lemonade concentrate
  • 1 to 3 tablespoons prepared horseradish
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 to 3 tablespoons orange marmalade

Nutritional Facts

1 each: 175 calories, 4g fat (4g saturated fat), 0 cholesterol, 47mg sodium, 33g carbohydrate (29g sugars, 0 fiber), 2g protein.


  1. In a large bowl, dissolve gelatin in boiling water. Stir in lemonade concentrate and horseradish. Cover and refrigerate until partially set, about 1 hour. Stir in whipped topping and marmalade. Coat a 2-qt. ring mold with cooking spray; add gelatin mixture. Chill for at least 4 hours or until firm. Just before serving, invert onto a serving platter. Yield: 8-10 servings.
Originally published as Tangy Lemon Gelatin in Birds & Blooms October/November 2001, p55

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Tangy Lemon Gelatin

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image