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Lemon jelly

  • 6:15 Prep
  • 0:05 Cook
  • 6 Servings


  • Zest and juice of 8-10 lemons
  • 130g caster sugar
  • 400ml lemonade
  • 6 gold-strength gelatine leaves (see notes)


  • 1
    Place the rind, juice, sugar and lemonade in a saucepan over medium heat. Bring to the boil, stirring to dissolve the sugar. Reduce the heat to medium-low and cook for a further 2-3 minutes.
  • 2
    Meanwhile, soak gelatine in a bowl of cold water for 5 minutes to soften. Squeeze out excess water, then add gelatine to the lemon mixture, stirring to combine. Leave to cool, then strain into a large jug. Pour into six 1-cup (250ml) moulds, then refrigerate overnight to set.

Source: taste.com.au


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