3 pouches gelatin

1 3/4 cups (430 ml) fruit juice of your choice

1 1/3 cups (325 ml) sugar

Line a 23 x 13-cm (9 x 5-inch) pan with lightly oiled plastic wrap.

In a bowl, sprinkle the gelatin over 180 ml (3/4 cup) of juice and let stand for 1 minute.

In a saucepan, bring the remaining juice and sugar to a boil and cook until the sugar has dissolved. Add the gelatin mixture. Bring to a boil over medium heat and cook for 2 minutes. Skim. Pour into the prepared pan and let cool. Refrigerate for 8 hours.

Remove the pan from the refrigerator and allow to come to room temperature for 3 hours. Unmould and cut into 2.5-cm (1-inch) cubes.

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