Cooking for Oscar » Lemonade Jelly

Lemonade Jelly

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Lemonade Jelly

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Lemonade Jelly
Serves 4
Prep time 1 hour, 10 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Moderate Chemical
Meal type Dessert, Sweet Things
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Picnic
Lemonade Jelly, free of artificial preservatives, additives and colours.

Ingredients

  • 3 teaspoons gelatine (See Note)
  • 2 cups Schweppes Preservative Free Lemonade

Directions

1. Dissolve the gelatine in 1/2 cup of lemonade in a small saucepan and bring to the boil over low heat. Allow to boil gently for 2 - 3 minutes, stirring occasionally.
2. Add the remaining lemonade and stir well.
3.
Pour into four individual jelly moulds or a medium sized bowl and place in the fridge to set, about 1 hour.
Lemonade Jelly

Note

Moderate Salicylates, Low Amines, Low Glutamates

Most gelatine contains preservative 220, however this can be boiled off as I've done in this recipe.  Very sensitive people may still have a problem with this.

Lemonade contains some salicylates.

To add some colour to the jelly, soak a few saffron threads in the lemonade before making the jelly, or use a few drops of Hoppers Natural Food Colours.

The basis for this recipe is the Jelly Cups recipe in The Failsafe Cookbook.

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