Lemon and orange are a classic flavour combination and this light, refreshing jelly is no exception. These jellies could be served as a light palate cleanser between courses, or as a dessert - whatever you like.
- 6 lemons, unwaxed
- 4 oranges, unwaxed
- 150g caster sugar
- 400ml water
- 6 gelatine leaves
If your fruit is not unwaxed, scrub it clean before zesting. Zest fruit, then put into a saucepan with the water and sugar. Juice the fruit to get 150ml lemon juice and 150ml orange juice.
Soak the gelatine leaves in cold water for 5 minutes. Bring the water, zest and sugar to a simmer and cook until the sugar dissolves. Take off the heat.
Squeeze the water from the gelatine leaves. Sieve the water mixture to remove the zest, then stir the squeezed gelatine into the water and sugar mixture until dissolved.
Stir in the lemon juice and the orange juice, then pour into 6 serving glasses. Leave to set in the fridge overnight.