Lemon Gelatin with Raspberries

ingredients

• 4 large lemons
• 2 cups water
• 1 (1 1/2 teaspoons) envelope gelatin
• 2/3 cup sugar
• 1 cup fresh raspberries
• Special equipment: 4 (6- to 1 cup) juice glasses

directions

Remove all peel from lemons with a vegetable peeler. Boil peel and 1 3/4 cups water in a 2 quarts saucepan until water is bright yellow, about 5 minutes. Remove from heat.

Sprinkle gelatin over remaining 1/4 cup water in a small bowl and let stand 2 minutes to soften.

Squeeze 2/3 cup lemon juice from lemons into a glass measure, then pour through a fine-mesh sieve into a bowl and stir in sugar until dissolved. Add water, then stir in gelatin mixture until dissolved.

Pour about 1/4 cup lemon mixture into each glass and chill until set, about 2 hours. Reserve remaining lemon mixture at room temperature.

Spoon some raspberries over each serving, then top with reserved lemon mixture and chill until set, about 3 hours more.