Lemon jelly

Lemon jelly

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Ingredients for Making Lemon Jelly

  1. Lemon 1 piece (large)
  2. Gelatin 1 tablespoon (with a slide)
  3. Pure water 400 milliliters (2 cups)
  4. Sugar sand 3 tablespoons or to taste
  • Main IngredientsLemon, Sugar
  • Serving 6 servings
  • World Cuisine


Tablespoon, Glass (capacity 200 milliliters) - 2 pieces, Plate, Paper kitchen towels, Cutting board, Knife, Manual juicer, Grater, Pan, Whisk, Bowl - 6 pieces, Plastic wrap, Freezer, Plate

Cooking Lemon Jelly:

Step 1: prepare the lemon.

We take 1 lemon, wash it under warm running water from any kind of pollution and dry it with paper kitchen towels. Then we put it on a cutting board and with the help of a knife for cutting fruit, cut citrus into 2 halves.

Step 2: remove the zest from the lemon.

Using a fine grater, remove the zest from the orange peel, act carefully so as not to touch the white fleshy part of the skin, it contains oils that can give the finished dessert an unpleasant bitterness. We shift the prepared zest into a small bowl.

Step 3: squeeze the juice from the lemon.

Using a manual juicer, squeeze the juice from 2 halves of lemon into a glass.

Step 4: Cook Lemon Jelly.

After we turn on the stove to the middle level and put on it a small pan with 400 milliliters of pure water. When the liquid boils, add the lemon zest and 3 tablespoons of granulated sugar. Then let the water boil 5 - 7 minutes, exactly so much time is needed for the lemon peel to give the liquid its pleasant aroma.

After the required time has passed, we add 1 tablespoon of granulated gelatin to the pan, while continuously stirring the aromatic water with a whisk so that the gelatin does not settle to the bottom of the container and dissolves quickly. Again, let the liquid boil, then using a kitchen towel, remove the saucepan from the stove, put it on a cutting board and pour lemon juice into it. Mix all the jelly components again until smooth with a whisk.

Step 5: form and cool the lemon jelly.

Now we act at will, if lemon peel is unpleasant to you, you can strain the still liquid jelly through a sieve with a fine mesh and then pour into the forms. And if you, like me, are favorable to the zest, then you can immediately pour the jelly into the desired forms and let it cool to room temperature. After the dessert has cooled down, we tighten the containers with the aromatic mass with plastic wrap and put them in the freezer, after about 2 - 3 hours this yummy can be tasted!

Step 6: serve the lemon jelly.

Lemon jelly is served chilled. If desired, it is savored immediately from the containers or removed from them using a steam bath. This is done very simply, the jelly container is immersed in hot water for 20-30 seconds so that the liquid does not pour over the sides, then cover it with a large flat plate, turn it upside down and remove the jelly container.

As a complement to this dessert, you can serve balls of fruit or regular ice cream, chocolate chips or fresh fruits and berries. Jelly can also be decorated with fresh lemon slices and mint leaves. Enjoy it!
Enjoy your meal!

Recipe Tips:

- In the same way, you can make jelly from oranges, grapefruits, lime or tangerines.

- If desired, gelatin can be dissolved in 200 milliliters of warm pure water and then pour it into boiling lemon liquid made from the remaining water.

- If you want to get a denser jelly, then the amount of water should be slightly reduced and instead of 2 glasses, use only 1.5 glasses of liquid.