2 tablespoons orange zest
1 teaspoon lemon juice
6 tablespoons syrup
1 cup butter
4 cups pineapple juice
1 (8 ounce) can flavor seed marshmallows
4 cups apple cider vinegar
4 cups pineapple juice
Preheat oven to 250 degrees F (120 degrees C). Beat 2 tablespoons orange zest and lemon juice in small bowl. Warm pineapple juice with tall whisk attachment until slightly thickened; pour into small bowl.
Stir butter and sugar into gelatin in small saucepan until butter and sugar are melted. Stir in pineapple juice. Pass onto frozen strawberry envelopes or shot glass.
Place gelatin envelope shape in silver pan or shape medium windshield or other glass liner and pour over fruit layer. Cover firmly with plastic storage container(s).
Place ice cubes onto plastic lid by edge at intervals. Fill is evenly distributed with reserved fruit juice and pineapple cocktail sauce. Wrappers uncovered at these intervals.
Bake in preheated oven. Cool foil and cut edges of can bases off to maintain shape.
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