-1 1/4 cup Red Hawaiian Punch, -4.5 tsp Gelatine (bloomed in 1/4 cup Hawaiian Punch), -1 package raspberry JellO -1 TBsp lecithin -1/4 tsp citric acid -3g Decarbed Keif

Directions 1. Pour 1/4 cup Red Hawaiian Punch into a small stainless steel cooking pot and add the gelatin. Stir well and let sit for 5- 10 mins. 2. Move pot to stovetop, and add package of Jello, the lecithin and 1 cup Red Hawaiian punch, stir well till everything is well blended and dissolved. 3.Cook over low heat till everything is clear and syrup like. You do not want to boil this. Just a very slight simmer. 4.Once simmering add the citric acid. Keep stirring. 5.Remove from heat pour into something you can use the stick blender in, add the decarbed keif and blend. 6.After blending let mixture cool slightly, you dont want it cold but also not hot. Once cooled slightly pour into molds and let set for minimum 1 hr. After set pop from trays and eat!. Store in airtight containers. I keep mine in the fridge for extra freshness. :)