Imperial Sugar
Dixie Crystals

Peach Gelatina

Peach Gelatina Dixie


  • Non-stick cooking spray
  • 1 box (3 oz) peach flavored gelatin
  • 1 cup hot water
  • 1 cup cold water
  • 1/2 cup room temperature water
  • 2 packets (.25 oz each) unflavored gelatin
  • 1 can (12 oz) can condensed milk
  • 1 teaspoon lemon extract
  • 1 cup warm water
  • 2 medium fresh peaches, sliced, pit removed
  • 2 teaspoons lemon juice
  • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/4 cup water  
  • Diced peaches for serving


  1. Lightly coat a loaf pan with non-stick cooking spray. Add peach gelatin mix to a bowl, add hot water, whisk until all gelatin dissolves. Whisk in cold water, pour into loaf pan and refrigerate until firm, about 4-6 hours.
  2. Once peach gelatin is firm, with a butter knife slice peach gelatin into cubes and carefully remove from loaf pan. Return peach gelatin cubes to loaf pan, place in fridge until ready to use.
  3. Once peach gelatin is firm, begin making milk gelatin. Pour room temperature water into a small bowl, add unflavored gelatin packets, stir with a fork. Let stand 3 minutes.
  4. To a blender add condensed milk, lemon extract, warm water, and unflavored gelatin. Blend until smooth.
  5. Lightly spray a mini-bundt pan with non-stick cooking spray. Evenly divide peach gelatin cubes between mini-bundt molds. Slowly pour milk gelatin mixture over peach gelatin cubes, place in fridge to firm 6 hours to overnight. 
  6. To a blender add sliced peaches, lemon juice, sugar, and water. Blend until smooth. Place peach sauce in fridge until ready to serve.
  7. When ready to serve, run a knife gently around edge of mini-bundt mold to help release gelatina. Place gelatina on plate, drizzle with peach sauce and garnish with diced peaches.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Vianney Rodriguez @sweetlifebake.com.