Fresh Lemon Jelly
|Cinnamon stick||1 Small|
|Garlic||1 Clove (5 gm)|
|Powdered gelatin||1 1⁄2 Tablespoon|
|Frosted grapes||1 Cup (16 tbs)|
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 juiceâ€”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.