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7/27/2025, 1:57:52 AM
>Mega Yamirami-style Jelly Punch
>by Abareru-kun, Syoya Kimata and Shosei Ohira
>Ingredients: 10g of powdered gelatin, 100ml of hot water (80 degrees celcius), 400ml of cold water, 50ml of strawberry snowcone syrup, 50ml of grape snowcone syrup, 1 cup of lemon-lime soda, appropriate amounts of ice, appropriate amounts of frozen berry mix
>Dissolve the gelatin in the hot water, then mix it with the cold water afterwards. Pour half the gelatin mix in one container and the other half in another, then add one type of snowcone syrup to each container and refrigerate for 3 hours. After the jelly has set, cut the grape jelly into cubes roughly 1.5cm on each side, then place the ice and the jelly cubes in a glass in that order. Use a spoon to scoop out one giant "jewel" of strawberry jelly and place it on top. Finally, pour lemon-lime soda into the glass until it's full and garnish with the frozen berries.
Get cooking, anons.
>by Abareru-kun, Syoya Kimata and Shosei Ohira
>Ingredients: 10g of powdered gelatin, 100ml of hot water (80 degrees celcius), 400ml of cold water, 50ml of strawberry snowcone syrup, 50ml of grape snowcone syrup, 1 cup of lemon-lime soda, appropriate amounts of ice, appropriate amounts of frozen berry mix
>Dissolve the gelatin in the hot water, then mix it with the cold water afterwards. Pour half the gelatin mix in one container and the other half in another, then add one type of snowcone syrup to each container and refrigerate for 3 hours. After the jelly has set, cut the grape jelly into cubes roughly 1.5cm on each side, then place the ice and the jelly cubes in a glass in that order. Use a spoon to scoop out one giant "jewel" of strawberry jelly and place it on top. Finally, pour lemon-lime soda into the glass until it's full and garnish with the frozen berries.
Get cooking, anons.
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