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Sicilian Lemon Jelly
Anne Newgent

Sicilian Lemon Jelly

Sicilian Lemon Jelly is a vibrant, protein-friendly treat that offers a refreshing burst of lemon flavor, perfect for energizing snacks or desserts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 4-5 fresh organic Sicilian lemons (for zest and juice)
  • 3 tablespoons unflavored gelatin powder (preferably grass-fed)
  • 3 cups filtered water
  • 1/2 cup erythritol or monk fruit sweetener (to taste)
  • 1/8 teaspoon sea salt

Method
 

  1. Zest two lemons into a medium saucepan and juice all the lemons to obtain about 1 cup of juice. Strain juice through a fine sieve.
  2. Bloom the gelatin by sprinkling it over 1 cup of cold water in a small bowl; let it sit for 5-10 minutes.
  3. In the saucepan, add 2 cups of water and sweetener. Heat over medium until sweetener dissolves and the mixture is simmering.
  4. Remove the saucepan from heat and whisk in the bloomed gelatin until completely dissolved.
  5. Stir in the strained lemon juice and sea salt; taste and adjust sweetness if needed.
  6. Pour the mixture into molds or a dish and refrigerate for at least 4-6 hours until fully set.

Notes

Ensure proper gelatin blooming to achieve a smooth texture. Chill overnight for best results.