Recipe by JustJanS
I love lemon, and this certainly is lemony!
Top Review by evelyn/athens
Homemade Jello is the only way to go. This recipe of Jan's is wonderful. Very citrusy and fresh. I must admit, I didn't frost the grapes as it was 'just us', but the kids loved popping grapes into their mouths between spoonfuls of the jello.
- 5 lemons, scrubbed,zested and juiced
- 275 g caster sugar
- 2 (11 2/3 g) packetspowdered gelatin
- 4 bunches green seedless grapes
- 1 egg white
- 25 g caster sugar
Directions See How It's Made
- You will need 4x150ml jelly moulds.
- Warm the sugar, 600ml water, lemon juice and zest gently in a saucepan until the sugar dissolves.
- Keep heating for a further 2-3 minutes.
- Take off the heat and sprinkle the gelatine over.
- Leave for 2-3 ninutes until it becomes spongy.
- Return the pan to a very low heat and warm for 2-3 minutes until the gelatine melts.
- Don't let it boil.
- Strain the mixture through a nylon seive, then through muslin (for a very clear jelly).
- Let the jelly cool, stirring occasionally, then pour into the jelly moulds.
- Leave to set in the fridge for 6-8 hours or overnight.
- Un-mould the jellies by dipping the base of the mould in warm water for 10 seconds.
- Turn out, and decorate each plate with a bunch of frosted grapes.
- FROSTING THE GRAPES: Put the sugar on a plate, and the egg white in a bowl.
- Dunk the grapes into the egg white, then dredge them in the sugar and set aside to dry.