Prep 15 mins
Cook 10 mins
I love lemon, and this certainly is lemony!
- 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
- 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.
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.