Recipe By Jaxters
Heading: Canapes & Nibbles
Cuisine: British & Irish
Food Type: Meat
No of Portions: 24
Change no of portions required to :
Ingredients & Prep
3 Lemons large
2 tbsp Caster Sugar
3 Gelatine leaves
100 ml Water
100 ml Vodka
50 ml Triple sec or Cointreau
4 drops Red food colouring (optional)
First cut the Lemons in half from top to toe (lengthways), then scoop out the flesh into a food processor or blender & blitz to a pulp, keep the Lemon shells.
Soak the gelatine in cool water until soft then place in a saucepan, then pace a sieve over the pan & push/squeeze out juice with the back of a spoon into the pan, then add sugar & water.
Place saucepan on a low heat stirring all the time & as soon as the gelatine has dissolved take off the heat & allow to cool to warm.
Next add Vodka, Orange Liquor & colouring if used, then pour mixture into a jug.
Place lemon half's either on a muffin/tartlet tin or on scrunched up foil on a baking sheet to steady Lemon shell, then pour in Lemon jelly mixture to the top, place in the fridge to set for at least 5 hours or over night is best.
When set using a sharp knife slice each half into 4 wedges, by cutting in half lengthways then cut each quarter in half, place on serving platter.
Suggestion & Tips
You can try using Gin instead, replace Orange liquor with more Gin & replace the water with tonic water also no colouring.