Fruit Salad with Lemon Jelly
Fruit Salad with Lemon Jelly
Ingredients
- 2 teaspoons (10 ml) gelatin
- 2/3 cup (150 ml) water
- 1/4 cup (60 ml) sugar
- 1 lemon, grated zest only
- 1/2 cup (125 ml) lemon juice
- Blackberries
- Nectarines, pitted and cut into quarters
- Figs, cut into quarters
- Apricots, pitted and quartered
- Plums, pitted and cut into quarters
- Peaches, pitted and quartered
- Cherries
- Honey, to taste
Instructions
- Lightly oil a 23 x 13cm (9 x 5inch) loaf pan and line with plastic wrap. Set aside.
- In a small bowl, sprinkle the gelatin over 45 ml (3 tablespoons) of the water. Let bloom for 5 minutes. Set aside.
- In a saucepan, gently heat the remaining water with the lemon zest, lemon juice, and sugar, stirring until dissolved. Add the gelatin and stir with a whisk until completely dissolved. Pour into the loaf pan. Let cool. Cover and refrigerate for about 3 hours or until the jelly has set. Remove from the pan and remove the plastic wrap. Dice.
Fruit Salad with Lemon Jelly