CONTRIBUTED BY: DODIE ANDERSON
EQUIPMENT
Glass bowl
Large saucepan
Lemon juicer
9x12”/23x30cm glass dish
INGREDIENTS
1 cup filtered/purified water in large glass bowl
½ cup high quality non hydrolyzed gelatin powder
1 cup pure cane sugar
¼ cup sweet orange juice to moisten the sugar
½ lemon
PREPARATION AND COOKING TIME
Prep time: 15-20 minutes
Cooking time: 20 minutes
METHOD
Bloom the gelatin by pouring 1 cup of water into a glass bowl and sprinkling ½ cup of gelatin over the water. Let the mixture sit for about 15 minutes. Be sure all granules are submerged. The mixture should thicken and then gell.
Juice the lemon.
Melt the sugar by putting 1 cup of sugar into a large saucepan, covering it with the orange juice and mixing them together until all the sugar is moist but not drenched. Gently boil until it runs clear.
Add the bloomed gelatin to the melted sugar and orange juice and turn heat down to medium. Stir with a spoon.
Add the lemon juice.
Prepare the glass dish by wetting it with a little water and then
pour the mixture into it.
Let it set for twelve hours in the refrigerator until it is firm.
Remove from the pan and cut into small squares. It might be a little sticky, but this is normal. You can dip the squares into granulated sugar to remove the stickiness.
SOME TIPS AND COMMENTS
Substitute grape juice for orange juice.
YIELD
10-20 squares, depending on size.
SERVING SUGGESTION
Enjoy with some milk!
STORAGE SUGGESTION
Store in the refrigerator.