Citrus Fruit Jelly

Ingredients

• 6 oranges
• 3 pink grapefruits
• 400 ml freshly squeezed orange juice
• 80 g sugar
• lemons
• 10 sheets of white gelatin
• 40 ml Cointreau

Instructions

1. 1.

   Cook sugar and lemon juice in a small pot over medium heat until syrupy. Soak gelatin in cold water. Mix 100 ml orange juice into the syrup, squeeze out excess water from gelatin and dissolve it over low heat. Then stir in the remaining orange juice.

2. 2.

   Peel oranges and grapefruits thoroughly with a sharp knife and separate the segments between the membranes. Catch the released juice and hand‑squeeze any fruit remnants. Combine fruit segments, juice, Cointreau and jelly liquid and transfer to a bowl.