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Ingredients
- 3 oranges
- 1 lemon
- 1 lime
- 75g/3oz caster sugar
- 1 tablespoon powdered gelatine
Instructions
- With a sharp knife, cut all the peel and white pith from 1 orange and
carefully remove the segments. Arrange the segments in the bottom of a
1.2-litre/2pt mould. - Grate the zest from the lemon, lime and 1 orange. Put all the grated zest
in a saucepan with 300ml/10fl oz water and the sugar. Heat gently
until the sugar has dissolved. Remove from the heat. - Squeeze the juice from the lemon, lime and 2 oranges, and stir into the
pan. Strain the liquid into a measuring jug to remove the zest. You
should have about 600ml/1pt; if necessary, make up the amount with
water. Sprinkle the gelatine over the mixture, and stir until dissolved. - Pour the jelly liquid over the orange segments in the bowl. Refrigerate
until set before serving
