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Fresh Lemon Jelly

Isabella's picture
This fresh lemon jelly is a wonderful homemade jelly that I really love serving as dessert for both family dinner or small parties with friends. Made with lemons and gelatine, I used cinnamon and clove to flavor the fresh lemon jelly. Decorate them with frosted grapes and serve this refreshing dessert chilled.
Ingredients
  Lemons 3
  Cinnamon stick 1 Small
  Garlic 1 Clove (5 gm)
  Water 10 Ounce
  Powdered gelatin 1 1⁄2 Tablespoon
  Sugar 3 Ounce
  Frosted grapes 1 Cup (16 tbs)
Directions

Using a potato peeler, remove only the yellow zest from the lemons, discarding all the white pith as this gives a slightly bitter flavour.
Put the lemon zest, cinnamon stick, clove and 5 fluid ounces [5/8 cup] of water into a saucepan.
Bring slowly to the boil, then remove from the heat, cover and leave to infuse for 10 minutes.
Squeeze the juice from the lemons and strain into a measuring jar (there should be 5 fluid ounces [5/8 cup] of juice—if not, squeeze an additional lemon to make up the amount).
Sprinkle gelatine over the infused water and leave for 5 minutes.
Add the sugar and stir until dissolved.
Stir in the lemon juice and a further 5 fluid ounces [5/8 cup] of water.
Taste, add more sugar if you wish, and stir until quite dissolved.
Strain the liquid into a 1 1/4-1 1/2 pint jelly [gelatin] mould, and leave in a refrigerator or cool place until set.
To turn out the jelly [gelatin], dip the mould for 2 seconds in hot water and invert it onto a plate.
Decorate with frosted grapes.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling

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