Jello and liqueur

So the Kitchn had some very interest articles on it today. One is in reference to Jello well really gelatin which is good because I was wondering about it for a strawberry mousse I have been trying to make for a while now. I actually use strawberries and turn them into a syrup. The syrup is always to liquid so I have been trying to use gelatin to get it firm so that when I fold it into the whipped cream or meringue that it won't add to much liquid to that. Well the article covers amount of gelatin per amount of liquid so that was very helpful. The second article is all about liqueurs and fruit and the art of mixing them to make something even better. Just something I have been interested in.