In 1.5 cups cold juice, dissolve 3 envelopes (1/4 oz each) of unflavored gelatin.
On the stove, bring 4.5 cups of juice to a boil. Turn off stove, put the gelatin mixture in there and mix well. Let cool a bit, before dividing into serving dishes and chilling for at least 4 hours.
Carrot juice shown below, Symplax favorite.
For chocolate version: 1 packet gelatin, 4 tsp cacao powder, and 4 tsp brown sugar per 2 cups nut milk. Give it a good whiz in the blender before setting in fridge. Gets a nice foamy bubble layer on top. Delicious.
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