- 6 oranges
- 10g packet gelatin
- 2 tbsp raw sugar
- water (about 200ml, depending on oranges)
- halve the oranges and squeeze gently, so the skin retains its shape. Strain the pips out of the juice (I like to leave the pulp – more fiber) and scrape the remaining flesh from the peel so only the white pith remains.
- add juice and sugar to a measuring jug, then top up water to 500ml. Adjust sweetness to taste, then heat over the stove in a saucepan until almost boiling and stir in gelatin until it dissolves.
- Let jelly mix cool a little, then pour into orange peel halves (try sitting them in a muffin pan for stability) and refrigerate until set (about 4-6 hours)
I used some small, sweet, and juicy Syrian blood oranges, but many other citrus would work – lemons or limes with extra sugar and a dash of vodka could make a nice adult treat! I filled some silacone cupcake moulds with the left-over juice. For presentation, cut the oranges into quarters. You could easily use gelatin sheets instead of powder – adjust your liquid ratio according to information on the packet.