One of the joys of living in the country is the fruit trees. There seems to be an abundance of lemon trees in our part of the world. Five for a dollar is the going rate, written on cardboard and perched next to a crate at the end of driveways. My fruit bowl is always full. Not only are lemons a versatile ingredient, they make a great decorations too.
Lemon Jelly
8 - 10 lemons, juiced and finely grate the rind
130 grams caster sugar
400ml lemonade (sugar free)
6 gold strength gelatine leaves
Place the rind, juice, sugar and lemonade in a saucepan over medium heat. Bring to the boil, stirring to dissolve the sugar. Reduce the heat to medium-low and cook for a further 2-3 minutes.
Meanwhile, soak gelatine in a bowl of cold water for 5 minutes to soften. Squeeze out excess water, then add gelatine to the lemon mixture, stirring to combine. Leave to cool, then strain into a large jug. Pour into six 1-cup (250ml) moulds, then refrigerate overnight to set.
It's that easy, and tastes delish! Especially with a scoop of vanilla ice cream.
Nic Nurtures x
No comments:
Post a Comment