Lemon Jelly with Frosted Grapes

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“I love lemon, and this certainly is lemony!”

Ingredients Nutrition


  1. You will need 4x150ml jelly moulds.
  2. Warm the sugar, 600ml water, lemon juice and zest gently in a saucepan until the sugar dissolves.
  3. Keep heating for a further 2-3 minutes.
  4. Take off the heat and sprinkle the gelatine over.
  5. Leave for 2-3 ninutes until it becomes spongy.
  6. Return the pan to a very low heat and warm for 2-3 minutes until the gelatine melts.
  7. Don't let it boil.
  8. Strain the mixture through a nylon seive, then through muslin (for a very clear jelly).
  9. Let the jelly cool, stirring occasionally, then pour into the jelly moulds.
  10. Leave to set in the fridge for 6-8 hours or overnight.
  11. Un-mould the jellies by dipping the base of the mould in warm water for 10 seconds.
  12. Turn out, and decorate each plate with a bunch of frosted grapes.
  13. FROSTING THE GRAPES: Put the sugar on a plate, and the egg white in a bowl.
  14. Dunk the grapes into the egg white, then dredge them in the sugar and set aside to dry.

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