Jewel Ice Cold is a stunning, shimmery frozen dessert that combines fruit juices, coconut milk, and edible glitter for a treat that looks like a gemstone. It’s served as a slushy, scoopable ice, perfect for parties or a refreshing summer snack. The combination of sweet-tart juices and creamy coconut creates a balanced flavor that freezes beautifully without becoming rock-hard.
Ingredients
- 2 cups (480 ml) cranberry juice
- 1 cup (240 ml) pineapple juice
- 1 cup (240 ml) coconut milk (full-fat)
- 1/2 cup (120 ml) fresh lime juice (about 3 limes)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) light corn syrup or honey
- 1/2 tsp (2 g) edible glitter (fine, food-grade)
- 1/4 tsp (1.5 g) salt
Instructions
- In a large bowl, whisk together the cranberry juice, pineapple juice, coconut milk, lime juice, sugar, corn syrup, and salt until the sugar is fully dissolved. This should take about 2 minutes.
- Stir in the edible glitter until evenly distributed. The mixture will look like a shimmering pink liquid.
- Pour the mixture into a 9×13-inch (23×33 cm) baking dish. The depth should be about 1 inch (2.5 cm) for even freezing.
- Place the dish in the freezer. After 1 hour, check the mixture: it should be partially frozen around the edges. Use a fork to scrape and stir the ice crystals, breaking up any large chunks.
- Repeat the scraping every 30 minutes for the next 2 to 3 hours, until the mixture is a fluffy, granular slush. The total freezing time is about 4 hours.
- Once the desired texture is reached (it should be scoopable but not solid), transfer to an airtight container and keep in the freezer until ready to serve.
- To serve, scoop into chilled glasses or bowls. The glitter will catch the light, giving it a jewel-like sparkle.
Tips
- Substitutions: Swap cranberry juice for pomegranate or cherry juice for a different color/flavor. Use agave syrup instead of corn syrup, but note that the texture may be slightly less smooth.
- Storage: If you freeze it overnight, it will become very hard. Let it sit at room temperature for 10-15 minutes before scooping, and scrape with a fork to fluff it up.
- Common mistake: Adding too much glitter can make it gritty. Stick to 1/2 teaspoon or less.
- Freezer tip: Use a shallow dish to speed up freezing and make scraping easier. A metal pan works best.
Serving Suggestions
Serve Jewel Ice Cold in clear glasses to show off the sparkle. Top with a splash of sparkling water or lemon-lime soda for a fizzy float. It also pairs well with fresh fruit like raspberries or mint leaves. For a grown-up version, add a splash of vodka or rum (for adults of legal drinking age, please drink responsibly).
Variations
- Tropical Jewel: Replace pineapple juice with mango nectar and add 1/2 cup (120 ml) orange juice. Omit the coconut milk for a lighter, more icy texture.
- Berry Blast: Use blueberry juice and add 1 cup (150 g) fresh blueberries before freezing. The berries will become little icy gems.
- Citrus Sparkle: Use all lemon and lime juice (1 cup/240 ml total) and increase sugar to 3/4 cup (150 g) for a tart, refreshing version.
Storage and Reheating
Store Jewel Ice Cold in an airtight container in the freezer for up to 1 month. Because it contains coconut milk, it will not become rock-hard like water-based ices, but it will still firm up. To serve, let it sit at room temperature for 10-15 minutes and scrape with a fork. Do not microwave or reheat; it is meant to be eaten frozen.
Frequently Asked Questions
Can I use fresh fruit instead of juice? Yes, puree 2 cups (300 g) of fresh fruit (like strawberries or mango) with 1/2 cup (120 ml) water and strain before using. Adjust sugar to taste.
Why is my mixture not freezing evenly? This is normal. The edges freeze first. Scraping every 30 minutes is essential to break up ice crystals and create a fluffy texture.
Can I make this in an ice cream maker? Absolutely. Churn the mixture in an ice cream maker according to the manufacturer’s instructions, usually 20-30 minutes, then freeze for 2 hours to firm up.
Is edible glitter safe to eat? Yes, as long as it is labeled “edible” and is food-grade. Do not use craft glitter, which is not safe for consumption.
Can I reduce the sugar? You can reduce to 1/4 cup (50 g), but the texture will be harder and more icy because sugar lowers the freezing point. Add 1 tablespoon of vodka or corn syrup to compensate.
How do I make it more creamy? Increase coconut milk to 1 1/2 cups (360 ml) and reduce cranberry juice to 1 1/2 cups (360 ml). This will make it richer and smoother.
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