Jelly of blood oranges

11 September 2006
Jelly of blood oranges

Ingredients (serves six to eight)
500ml blood orange juice
275ml stock syrup
4 leaves of gelatine

Method Combine the orange juice and stock syrup together in a saucepan, heat through gently. Soak the gelatine leaves in cold water to soften (this takes about five minutes) then take out, squeeze and add to the hot liquid. Stir until dissolved, take off the heat and pour into clear glasses, place in the fridge to set.

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