Fresh Lemon Jelly Recipe
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 | |
| 1 small piece of cinnamon stick | ||
| Garlic | 1 Clove (5gm) | |
| 10 fl. oz. water | ||
| Gelatine | 1 1/2 Tablespoon, powdered | |
| Sugar | 3 Ounce | |
| A few frosted grapes | ||
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.
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.
Chef
