Kanten is a much healthier alternative to jello. It utilizes agar, a sea vegetable that adds minerals and can produce a cooling effect in the body. It is really nice during warm weather and I love it with fresh berries. You can also use any variety of your favorite fruits. Try sliced grapes, cherries or peaches.

The ratio for kanten is 1 heaping Tbsp of flaked agar per cup of liquid. You can use any kind of juice. To test if it will gel properly boil the juice mixture for 5 minutes at step 4 and then place a spoonful in the freezer. If it gels after a minute or two, then it’s good.

Fruit Kanten

2 cups apple juice
1 cup water
3 heaping Tbsp agar
pinch sea salt
1 cup mixed blueberries and quartered strawberries

1.  In a medium saucepan, stir together the juice, agar and sea salt. Let sit for at least 10 minutes to soften the agar.

2.  Place the fruit in a medium size dish or 6-8 ramekins. Set aside.

3.  Slowly bring the juice to a boil, whisking to dissolve the agar further. Turn heat down and let simmer, whisking occasionally, for about 5 minutes. Remove from heat and pour over the fruit.

4.  Let sit on the counter to cool or place in the refrigerator. It will become firm as it cools.

Note:
I haven’t had this problem, but if the agar gets clumpy at the boiling stage, puree it  and continue with the recipe