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A collection of lemon drop jellies on a plate

Lemon vodka jellies

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight setting
  • Easy
  • Makes 12

Serve these moreish lemon vodka jellies in hulled lemons to reduce waste and improve the flavour. The jelly mixture is based on a lemon drop cocktail  

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal83
fat0g
saturates0g
carbs5g
sugars5g
fibre0g
protein1g
salt0.01g
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Ingredients

  • 3 large lemons
  • 1 tbsp caster sugar
  • 2 gelatine leaves
  • 100ml vodka
  • 50ml triple sec

Method

  • STEP 1

    Cut the lemons in half lengthways and scoop out the flesh, reserving the hollowed-out halves. Chop the flesh in a blender, then push through a sieve into a bowl. Discard the pulp in the sieve. Measure out 100ml juice (top up with water if you need to), then pour into a pan with 50ml water and the sugar. Bring to a simmer.

  • STEP 2

    Meanwhile, soak the gelatine in cold water. Remove the juice mixture from the heat. Squeeze the excess water from the gelatine, then add to the pan and stir to dissolve. Pour in the vodka and triple sec.

  • STEP 3

    Set the reserved lemon halves, cut-side up, in the holes of a muffin tin and fill to the top with the jelly mix (pour any leftovers into cups). Leave to set in the fridge overnight. 

  • STEP 4

    Cut each half into two wedges and serve well chilled.

Goes well with

Recipe from Good Food magazine, June 2020

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