1 teaspoon gelatine (sulphite free option if possible)
100ml of boiling water
3 cups of fresh fruit (those with high water content work best: try oranges, berries, grapes, kiwi fruit, mangos, watermelon)
*Optional: Yoghurt can also be used instead of, or with, fruit.
Dissolve the gelatine in boiling water.
Use a food processor, blender or mix stick to puree the fruit. Option* if you kids don't like lumps, you can use a sieve to strain the juices.
Combine the pureed fruit with the dissolved gelatine (sugar can be added if the fruit is too tart).
Divide into serving moulds and refrigerate for several hours or over night. Whole pieces of fruit, e.g. grape, berries, chopped mango, can be added before refrigeration.
To create a layered effect, repeat the process but ensure the previous layer is completely set before slowly adding the next layer. This batch of jelly should also be allowed to cool to room temperature before being added on top.
*Optional: Serve with fresh fruit, yoghurt or custard