Lemon jellies

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.

Comments: 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