Sunkist Lemon Gels Recipe

Sunkist Lemon Gels Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons
 
Serves:
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More Information

Sweet, tart, refreshing, and light, Sunkist Lemon Gels is a simple yet elegant dessert that’s a perfect finish on a warm summer evening. After being juiced, the lemons are used as the molds for the gelatin to create the whimsical shape that may fool the eye into believing it’s a real lemon on the inside!

Ingredients:

  • 2 cups fresh Sunkist® lemon juice (juice from 8-10 lemons)
  • 2 packets gelatin
  • 1/2 cup sugar
  • 1 Sunkist® lemon cut into “supremes” (see instructions below), and then diced
  • 1 Sunkist® lemon, juiced
  • 2 Tbsp. sugar (for sauce)

Instructions: (Makes 4 servings)

  • Start by juicing your lemons. To get the best shape for your lemon molds, cut the lemons in half from stem to tip or from North Pole to South Pole (versus cutting across the equator). You can clean out the lemons after juicing them by using a spoon to gently scrape the fruit from the pith (e.g., the white flesh under the peel). Once the lemons have been scraped clean, wash and dry them with paper towels and place cut-side up in a 9x13” baking dish.
  • Prepare the lemon gel by placing 1 cup of fresh lemon juice and 1/2 cup sugar in a small saucepan over high heat. Bring to a boil.
  • Place the other cup of fresh lemon juice in a glass bowl and sprinkle with the gelatin. When the lemon juice plus sugar mixture comes to a boil, remove it from the heat and pour over the lemon juice plus gelatin mixture. Use a whisk to combine well.
  • Pour the mixture into the cleaned lemon “cups”, and place in the refrigerator. It will take about 3 hours for the gelatin to set.
  • A lemon “supreme” is a segment of lemon without any skin attached. To make lemon “supremes”, start by peeling the lemon, making sure you cut off all the pith (e.g., the white flesh under the peel) as well as the skin that separates the fruit from the pith. Then, cut out the fruit from each segment, leaving behind the skin that separates the segments. Once you have all the “supremes” cut from the lemon, you can dice the lemon.
  • Prepare the lemon sauce be combining the lemon juice and sugar in a small saucepan. Cook over low heat just until the sugar dissolves, add the diced lemon, stir to combine, and then place in refrigerator to cool.
  • To serve, cut two lemon halves in half again, arrange on a plate, and top with a few spoonfuls of the lemon sauce.

Nutrition Information (per serving):

Serving Size, 1 lemon filled with gelatin + 2 T. lemon sauce; Calories, 210; Total Fat, 0 g; Saturated Fat, 0 g; % Calories from Fat, 0%; % Calories from Saturated Fat, 0%; Cholesterol, 0 mg; Carbohydrate, 46 g; Dietary Fiber, 2 g; Sodium, 30 mg; Protein, 13 g