Homemade juice jelly – a detailed recipe for cooking.
Recipe author – Mary Sue Millikan and Susan Feniger – American chefs, restaurateurs, cookbook authors, and also radio and television presenters specializing in latin american the kitchen
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Time: 5 minutes
Recipe:
- 2 tbsp. cold natural fruit juice when used add pomegranate or cranberry juice
- 1/3 Art. Sahara
- 1 packet (30 gr.) Odorless gelatin
Heat 1 tbsp. fruit juice in a little pan, bring to a boil, just to start. Take off plates and pour sugar in, mix until it dissolves. In a separate in a bowl dilute gelatin with the remaining 1 tbsp. cold juice give swell for 2 min. and mix. Add warm juice to bowl with gelatin, mix and pour the mixture into a mold. Put in refrigerator for solidification, for at least 4 hours; chop cubes. Recipes with similar ingredients: cranberry juice, pomegranate juice, apple juice, orange juice, gelatin
