0.5 cup (120 ml) lemon juice (freshly squeezed, from approximately 3 to 4 lemons)
Instructions
1. Bloom the gelatin (hydration step: sprinkling powdered gelatin over cold liquid to allow it to absorb water before dissolving): combine the granulated gelatin and cold water in a medium bowl. Let stand 20 minutes, until the gelatin has swelled and the surface appears opaque and gel-like.
2. Pour the boiling water over the bloomed gelatin and stir steadily for 2 to 3 minutes, until the gelatin is fully dissolved and the liquid is completely clear with no visible granules.
3. Strain the gelatin liquid through a fine-mesh sieve into a clean bowl to remove any undissolved particles.
4. Add the sugar and lemon juice to the strained liquid, stirring for 1 to 2 minutes until the sugar is fully dissolved and the mixture is uniformly clear.
5. Pour the mixture into a 3-cup (720 ml) mold or individual serving molds. Refrigerate for at least 4 hours, or until the jelly is firmly set throughout and pulls cleanly from the sides of the mold when pressed gently at the edge.
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