Lemon Jelly

Method

• From the total volume of cold drinking water, pour 3.50 fl. oz. into a separate bowl. Add the indicated amount of gelatin, mix and leave it to swell for 30 minutes. Meanwhile, wash the lemons thoroughly. Cut the zest off the lemons, being careful not to touch the white layer that is under it, as it is bitter and will spoil the taste of the finished jelly. Then, in any convenient way, squeeze the juice from the lemons.

  

  

• Put the lemon zest in a saucepan and add the powdered sugar. Pour the remaining 28.20 fl. oz. of water and put over medium heat. When the mixture comes to a boil, simmer for about 5 minutes to get a fragrant lemon syrup. By this time, the gelatin had already swelled. It needs to be dissolved. Put the bowl with swollen gelatin in a larger bowl of hot water and stir gelatin until it is completely dissolved. You can also dissolve the gelatin using a microwave.

  

  

• Remove the saucepan with lemon syrup from the stove and add the gelatin. Mix thoroughly so that the gelatin is completely dissolved in the syrup. Then add lemon juice and mix well again. Let the mixture cool down a bit. Now, if you want, you can add some more sugar. When the mixture has cooled to room temperature, strain it through a sieve and pour into the serving dishes. These can be cups, bowls or silicone molds for cupcakes. Place them in the refrigerator until completely solidified.