Tangerine my, dry. Remove the zest from two tangerines, put it in the pan. Of all the mandarins and squeeze the juice. Add it to the zest. By the way, have you ever tried freshly squeezed tangerine juice? This is never taste. I was very pleasantly surprised - very tasty! Now specifically buying oranges for juice! Add the sugar to the pan.

Soak the gelatine in water as per instructions on the packet of gelatine you are using. I have sheet gelatin, soak it for 10 minutes. About gelatin, I repeat, it is necessary that the number of gelatin was enough for 1l of liquid! For a quantity of liquid calculated specific gelatin, write on the pack! On my was written that 5 plates (12g) is designed for 500-600ml of liquid. Ie 1l I took 10 plates, ie 2 packs. So. The soaking time has passed. Squeeze the gelatine, add to the saucepan with the juice. Next, I ran the payroll, a little not photographed... a Saucepan put on a small fire, heated, stirring to dissolve sugar and gelatin. Do not boil! Ie, as all dissolved, remove from heat.

Strain into a jug, measuring quantity of liquid. Add cold (boiled, bottled or filtered) water, bringing the total number of the liquid to 1 liter. Pour the liquid on the glass (glasses, kremanka) and put into the fridge overnight to harden. If not overnight, then at least 5 hours. You guys have a good and festive mood! The recipe is from the magazine "Domashniy Ochag" (December, 2011)