Maxfacts

Jellied fruit juice

Ingredients

• 500 ml fruit juice
• 1 sachet powdered gelatin
• optional: double cream or whipped cream or custard to serve

Method

1. Gently warm the juice. Ladle some warm juice into another saucepan, sprinkle the gelatin powder over, allow to absorb some of the liquid, then gently heat while stirring until the gelatin is completely dissolved. Pour into the warm juice while stirring. Pour liquid into small moulds or one larger dish, set aside to cool, when cooled put in the fridge to set.

Variations

This works with all juices or mixtures of juices; pineapple and papaya juice need to be heated to boiling point for a couple of minutes before adding dissolved gelatin because otherwise these jellies will not set (these fruits contain enzymes that prevent the gelatin from working, heating the juices destroys these enzymes).