03.08.20 Sabrina's Citrus Jello
At 10 years old Sabrina is quite the chef if I do say so myself. She has one of those rare palettes that has enjoyed almost everything offered to her since she was weaned off breast milk. She makes a killer omelet and one day declared that my salmon recipes were tired and then made her own for our family dinner. But mostly, it’s the daily experimentation that tells me this kid has a culinary sensibility that far exceeds my own. A friend gave us some grapefruit and we are still rolling in oranges and lemons so she made citrus jello. I never even knew I liked jello. The stuff you get in a package is like wobbly Kool-Aid. Sabrina’s citrus jello was bright, pungent and complex. It was so good we ate it all and forgot to take a final photo of it.
Sabrina’s Citrus Jello:
Juice 4 cups of citrus (she used grapefruit, oranges and lemons).
Mix 3/4 cup of juice with 2 TBS gelatin.
Heat remaining juice until almost boiling.
Remove from heat and add in the gelatin/juice mixture.
Pour into glass container(s) and refrigerate for 4 hours.