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Lemoncello jello shots

Remove these sassy sunshine slices from the freezer or fridge an hour or so before you want to use them so they soften slightly before eating. Of course, these can be made for the kiddies, but for adults I like to add 150ml of lovely, luscious limoncello to 350ml of water. No need to heat it; just dissolve the jelly in boiling water, add the gelatine leaves, then finish with the limoncello and sugar.

Prep time: 15 minutes

Setting time: 30 minutes in the freezer (or 1 hour in the fridge)

Makes: 20–28 (depending on the size of lemons used)

Equipment: Kettle, small wide bowl, large tray or 12-hole muffin tin, heatproof measuring jug

Seven 6.5 × 11.5cm or eight 7.5 × 11cm leaves of gelatine

7 medium or 5 big lemons

135g pack of lemon jelly

400ml hot water

Couple of small drops of lemon essence (optional)

1 tbsp caster sugar

+ Put the kettle on to boil. Then put the gelatine leaves into a small wide bowl, cover them with cold water and set aside to soften.

+ Cut the lemons in half lengthways and, using a spoon, scoop out the juicy flesh. It takes a bit of wiggling and getting squirted by the juice, but you will get there! The trick is not to break through the skin. (You don’t need the flesh here, but afterwards I like to squeeze the juice out and freeze it in an ice-cube tray for handy lemon juice needs at other times.)

+ Set each lemon shell half, cut side up, on a large tray or put each one in the hole of a 12-hole muffin tin. If you have 14 shells, then nestle the remaining two on top in between the others and they should sit still.

+ Next, break up the lemon jelly a bit and put it into a heatproof measuring jug, then pour over enough hot water to reach 400ml in the jug.

+ Pick up the gelatine leaves – they will feel all soft. Gently squeeze out as much liquid as you can from them, discard the bowl of water and then put the soft gelatine leaves into the jelly and hot water. Stir constantly until it dissolves. Then stir in the lemon essence (sometimes the lemon jelly just is not lemony enough) and sugar until dissolved.

+ Use the jelly to fill each lemon shell right up to the very top so it is almost overflowing. Let them cool down for about 5 minutes and then whack them in the freezer for 30 minutes to firm up (but not much longer or they will freeze!). They will set in the fridge also, but allow double the time.

+ Once they are firm, remove them from the freezer (or fridge). Then, using a sharp, non-serrated knife, cut them in half, straight down, lengthways, and there you have it!