Homemade Fruit Jelly

juice of 4 large lemons

30 ml powdered gelatine

900 ml tropical fruit juice or drink

Put lemon juice into a large bowl and sprinkle over gelatine.

Leave to stand until it is sponge-like in texture.

Place over a pan of gently simmering water until the mixture clears.

Stir in the tropical juice.

Rinse out six jelly moulds with cold water but do not dry.

Pour in the fruit liquid, cover and refrigerate for at least 5 hours until set.

To serve, dip the whole moulds very quickly in hot water , pour off any water that has gathered

on top of the jelly, then invert on to a serving plate and shake the mould hard.

Lift off the mould.

Serve with fruit salad or custard.