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Lemon jellies

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

1 1/4 c lemon juice
1/4 c lime juice
1/2 c water
8 envelopes jelly
1 1/4 c sugar
2 T lime zest
2 T lemon zest

Combine 1 cup juice/water mix with gelatin and mix. Boil other cup and sugar until 255 F (hard ball stage). Mix with juice and zest. Refrigerate until set (~4 hours), then cut into pieces and coat in sugar.

Do not serve to vegetarians if 'jelly' comes from gelatine.

Source: http://cooking-from-scratch.blogspot.com/2010/12/lemon-jellies.html + http://www.foodnetwork.com/recipes/alton-brown/acid-jellies-recipe/index.html

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