Lemon Jelly



  • Finely grated rind and juice of 8-10 lemons
  • 130g castor sugar
  • 400ml lemonade
  • 6 gold-strength gelatine leaves


  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.
  3. Leave to cool, then strain into a large jug. Pour into six 250ml moulds, then refrigerate overnight to set.