Gluten-free Cooking for Kids

Soak the gelatine leaves in cold water until soft.  Place the sugar and 100ml of water in a small saucepan and slowly bring to a simmer.  Swirl the pan gently to ensure the sugar dissolves and once the sugar has dissolved completely, remove from the heat.  Remove the gelatine leaves from the water and squeeze out any excess moisture.  Add the leaves to the sugar and water mixture and stir gently off the heat until the gelatine disolves. 

Make up your fruit juice mixture combining one or two fruit juices. You will need a total volume of juice of 300ml for the amount of gelatine used in the recipe.  Add the sugar and gelatine mixture to the juice and mix gently to combine.  Taste and add a little lime or lemon juice to even out the flavours. Pour the mixture into see through cups or small shot glasses.  Leave to chill until completely set.  This will take 4-6 hours.

To make layered jellies repeat the process using the proportions given above.

The Jelly in the photograph was made with passion fruit and orange juice as one layer and watermelon and lychee as the top layer.