1 envelope gelatin
2 c fruit juice
⅓ c sugar
Citric acid, if desired, for sour taste
1. Pour 1 envelope gelatin into 1 c cold fruit juice.
2. Cook another cup of fruit juice until hot. Mix in ⅓ c sugar until dissolved.
3. Combine juices and pour into 9-by-9-in. baking pan.
4. Refrigerate overnight, then cut into squares and toss with sugar, adding citric acid to sugar for sour gels.
Recipe Courtesy: Tina Turbin