Preparation

• Blend Your Base: Place 2 cups of juice, half the berries, and half the spinach into a blender. Blend on medium speed until the fruit and spinach are broken down, about 30 seconds to 1 minute.
• Strain It Out: Place a large mesh strainer over a large pot and pour the berry mixture through to strain out the raspberry seeds. Use a rubber spatula to push the liquid through for maximum extraction.
• Repeat the Process: Repeat with the remaining liquid, berries, and spinach.
• Gather the Puree: Pour the remaining puree into the strainer over your pot to catch any more seeds.
• Add the Gelatin: Slowly sprinkle the gelatin into the pot while continuously stirring with a whisk.
• Heat It Up: Place the pot over medium heat and whisk frequently until the gelatin dissolves completely, about 3 minutes.
• Cool It Down: Remove from heat and let sit for about 30 minutes to cool.
• Prepare for Pouring: Line a 15 ½ x 10 ½ baking sheet with plastic wrap. Pour the puree into the baking sheet until about 1 inch deep. Let it sit on the counter for another 30 minutes.
• Refrigerate: Put it in the refrigerator to cool for at least 3 hours, but it’s best to let it cool overnight.
• Cut and Store: When ready, flip the baking sheet onto a cutting board. Peel off the plastic wrap and cut into squares. Store in a tightly lidded container in the fridge for up to a week.