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Lemon jelly: recipe illustration
Desserts

Lemon jelly

A wobbly jelly with a bright lemon flavour, set with gelatine and served well chilled. A light, refreshing dessert that is simple to make the day before.

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Ingredients

Ingredients

Optional extras

Nutrition facts

123 kcal per serving

Carbohydrates
25.9 g
of which sugars
25.4 g
Fiber
0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the gelatine leaves in a bowl of cold water for 10 minutes.
  2. In a saucepan, heat 300 ml of water with the sugar and the lemon zest, without letting it boil.
  3. Off the heat, squeeze the gelatine leaves and dissolve them in the warm syrup.
  4. Add the lemon juice and the remaining 200 ml of water, then stir.
  5. Strain the mixture to remove the zest and pour it into 4 glasses or a mould.
  6. Leave to cool to room temperature, then refrigerate for at least 4 hours.
  7. Turn out or serve directly, decorated with lemon wedges if you like.

Variations and tips

Ginger version. Add a slice of fresh ginger to the syrup while it heats, then remove it before straining.

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Original Ecomely recipe.