A simple jelly can be a wonderful thing. The combination of a strong flavour with the slippery texture of jelly is divine.
Yet these days we turn to a packet on the supermarket shelf, rather than taking the time to make the real thing.
This jelly has a wonderful lemon zing and is really refreshing taken straight from the fridge and served with vanilla ice cream or chopped up strawberries.
I found it in an old cookbook and thought it might make a nice change for dessert. I encourage you to take the extra time to make a jelly from scratch and taste the difference.
- 6 lemons
- 400g sugar
- 2 cups water
- 6 tsp gelatine
- 4 tbsp sherry
- Dissolve the gelatine and sugar in one cup of hot water. Peel the rind of three of the lemons and put in 1 cup of boiling water and let it simmer with the lid on for 15 minutes.
- Drain the water from the rind then add to the gelatine mixture along with the juice of the six lemons. Add the sherry.
- Pour everything into a pot and heat until it just reaches boiling point.
- Pour into a wet jelly mould or glasses or ramakins.
- Leave on the bench to cool to room temperature, then pop in the fridge until set.