Lemon Sherbet Jelly
- 50ml fresh lemon juice
- zest of 1 unwaxed lemon
- 135g pack of Hartley’s Lemon Jelly
- 285ml of Asda CBY Diet Bitter Lemon
- 2 tsp of Asda Extra Special Sicilian Lemon Extract
Heat the lemon juice, lemon zest and 250ml of water in a pan. Simmer for 10 minutes.
Meanwhile, break up the jelly into cubes in a large bowl.
Once simmered, line a sieve with a clean piece of muslin or non absorbent cloth (such as J-cloth) over the large bowl and carefully pour the lemon mixture through the sieve. Discard the pulp.
Add the Sicilian lemon extract and stir well until the jelly cubes have dissolved.
Carefully pour in the bitter lemon, stir gently and pour into a one pint jelly mould or bowl. Place a plate over the mould and put in the fridge overnight or until set.