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grated zest and juice of one big lemon

300 ml water

3 tbsp raw demerara sugar

1 tbsp Marsala

3 gelatine leaves

pinch of powdered saffron

Winosandfoodies.com's Barbara had announced a one-time foodblogging event, A Taste of Yellow, for supporting Lance Armstrong's Livestrong Foundation on 16 May, this year's Livestrong Day. I think there are more and more people directly or indirectly affected by cancer, so raising awareness is really important. To do it via foodblogging is a very clever idea, it is easy and fun to participate and at the same time one might be able to promote the fight against this serious illness. So here's my contribution to this event; it's quite simple and as yellow as can be :).

Put the grated zest and juice of the lemon with the water, sugar and Marsala in a pan, heat it, when it becomes hot, add the saffron. Soak the gelatine leaves in cold water, and when the lemonade starts to boil, add the softened leaves to the pan. When it dissolves, switch off the heat. Leave it to cool, then spoon it into mini muffin trays (two will be filled completely) and place it in the fridge for at least six hours to set. I had checked Tamasin's Kitchen Bible for jelly recipes beforehead, and although she consideres them to be part of the Christmas menu, I think it's very refreshing in the summer. It might be a better idea to serve them in glasses as I could not turn them out so nicely of the moulds. Serves 4-6.

Based on Tamasin's Kitchen Bible's jellies.