Lemon Jellies

Directions

• Cut the lemons in half very evenly.  Using a spoon, scrape out the contents – every last little bit of pith, seeds and juice until the lemon is perfectly white and even.  Place each lemon half in a muffin tin (don’t squash them down) so that they will remain level when pouring in the jelly.  Then place the muffin tin on a large flat baking tray (you’ll see why below!).
• Make up the jelly mix according to the instructions.  If making the ‘adults only’ version, substitute part of the cold water for vodka.  Add a few drops of food colouring to make the jelly even more vibrant (optional of course).  Carefully pour the jelly into the halved lemons until totally full – if anything very slightly over fill them – the baking tray is there to catch the run-off.  Place in the fridge for four hours or until totally set (overnight is best).
• To serve, get a very very sharp knife and run under hot or boiling water for a few seconds, then carefully cut the halved lemon into quarters.  Enjoy!
• You could also use oranges, grapefruit or even apples for this recipe!