Limoncello jelly
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Serves:     people
Notes from Anna

These jewelled lemony pots are guaranteed to impress and they take very little effort to whip up. An elegant and refreshing finale to a special meal!



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  1. Juice the oranges, grapefruit and lemon.
  2. Crack the cardamom pods open in a pestle and mortar or use the blade of a large knife.
  3. Soften the gelatine sheets in cold water according to packet instructions.
  4. Put the fruit juices, cardamom pods and sugar into a saucepan and bring almost to the boil, stirring frequently to ensure the sugar dissolves completely.
  5. Turn off the heat, cover the saucepan with a lid and leave the juice to infuse for 5 minutes.
  6. Strain the juice through a sieve into a jug. Remove the gelatine from the water, squeeze out any excess liquid and add to the warm juice. Stir thoroughly until it has completely dissolved.
  7. Add the limoncello. Stir well and pour into serving glasses.
  8. Refrigerate for at least 4 hours or preferably overnight.
  9. Scatter a few pomegranate seeds on top of each glass of jelly just before serving.

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