Fruit Jelly

• 150 ml water
• 150 g sugar
• 15 g

Make a sugar syrup from the water and sugar and add the prepared gelatine to it.

With the sugar syrup still warm, add the fruit juice and the liqueur or spirit and allow to cool.

Ladle the liquid jelly over a layer of fruits in the base of a mould and chill until set. Repeat until the mould is full.