Fruit Cups and Juice

 

1 apple, peeled and cored

1 pear, peeled and cored

1 punnet of strawberries, hulled

1 punnet of raspberries

1 punnet of blueberries

Enough water to cover the fruit in a saucepan

10g of powdered gelatin

 

 

Place all the fruit into a saucepan and cover with water, bring to a boil and simmer for 10 minutes then allow the fruit to cool down in the juice.

 

Separate the juice from the fruit and place a mixture of fruit into small muffin cups, take 200ml of fruit juice and mix with the gelatin (melted with 50 ml of hot water) then pour over the fruit cups and refridgerate for at least 2 hours

 

Store the fruit juice in the fridge for 2-3 days.