Red, White and Blue Treats

Patriotic Mocktail

1/2 cup grenadine
1/2 cup Gatorade® Frost Glacier Cherry
1/2 cup Powerade Zero® Mixed Berry
Ice

  1. Add ice to 16-ounce glass.
  2. Pour grenadine into the glass to create the red layer.
  3. Slowly pour Gatorade® Frost Glacier Cherry into the glass to create the white layer.
  4. Slowly pour Powerade Zero® Mixed Berry into the glass to create the blue layer.
stained glass stars

Stained Glass Stars

1 (6-ounce) box cherry gelatin dessert
1 (6-ounce) box berry blue gelatin dessert
2 (¼-ounce each) envelopes unflavored gelatin
1 (14-ounce) can sweetened
condensed milk

  1. Prepare cherry and berry blue gelatin desserts as labels direct in two 8-inch square baking dishes. Refrigerate at least 3 hours or overnight. Cut each flavor of gelatin into 1- to 1½-inch cubes. Carefully combine flavored gelatin cubes in
    13 x 9-inch baking dish; refrigerate.
  2. Add ½ cup cold water to medium bowl. Sprinkle unflavored gelatin dessert over the top of water; let stand 2 minutes. Stir in 1½ cups boiling water until gelatin dissolves.
  3. Stir in milk; cool 15 minutes, stirring occasionally. Pour unflavored gelatin mixture over flavored gelatin cubes. Refrigerate at least 3 hours or overnight.
  4. Cut gelatin with star cutter.
red white and blue ice cubes

Red, White & Blue Ice Cubes

  1. Fill each ice cube mold in an ice cube tray  full with Gatorade® Fruit Punch to create the red layer; freeze 3 hours.
  2. Pour Gatorade® Frost Glacier Cherry over the frozen red layer to fill ice cube molds  full; freeze 3 hours.
  3. Pour Gatorade® Cool Blue over the frozen white layer; freeze 3 hours.
  4. Serve in a clear-colored cocktail of gin or vodka with club soda or tonic water.
cherry bombs

Cherry Bombs

sweet cherries with stems intact
white chocolate
blue sprinkles

  1. Wash and dry cherries.
  2. Melt chocolate as label directs.
  3. Dip bottom two-thirds of a sweet cherry into melted white chocolate.
  4. Immediately dip bottom one-third of the cherry into blue sprinkles.
  5. Let dry on cookie sheet lined with parchment paper.