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► COOKING NOTES:
❄ This recipe will take approximately 15 minutes.
► INGREDIENTS:
❄ 90g of sheet gelatine
❄ 1/8 teaspoon vitamin C powder
❄ 1 cup fresh cranberry juice
❄ 1 cup pink lemonade
❄ Juice of 1 lemon
❄ 8 – 10 tablespoons of Cane sugar (unsweetened)
► DIRECTIONS:
❄ Wash and dry moulds. Soak the sheet gelatine until it is soft
❄ Wring out water and place in a pan with the sugar and vitamin C powder and heat gently
❄ When liquid add the cranberry juice, pink lemonade and lemon juice to the pan (do not add hot gelatine to cold liquid, always add cold liquid to the gelatine) stirring all the time
❄ Pour into the moulds and put into the fridge
❄ Can be stored in the fridge for up to 10 days