Ingredients

· 3 cups of lime and sugar concentrate, divided

· 3 envelopes unflavoured gelatin

· 1/3 cup sugar

· 1 orange, segmented

· 1 cup diced mixed citrus, such as orange, lime and/or grapefruit

Method

Bring two cups of lime and sugar mixture to a boil in a small saucepan over high heat. Meanwhile, pour one cup of cold water into a large heatproof bowl. Sprinkle gelatin over it and let it stand for three minutes. Add sugar and stir for a minute to dissolve. Refrigerate until the mixture is the consistency of a thin pudding and is just starting to set around the edges, one to almost two hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After an hour, start checking every five to 10 minutes because it thickens quickly after that. Gently but thoroughly, whisk the mixture until it is uniform. Ladle just enough into a 6-cup mold to cover the bottom by about half an inch. Nestle the segmented orange into the layer of jello, pushing it into any grooves in the mold. Gently ladle another thin layer of jello over the fruit to help hold it in place. Mix the diced citrus into the remaining jello in the bowl. Gently ladle the lime and sugar mixture into the mold and smoothen the top. Cover the mold with a plastic wrap, without touching the jello.

Refrigerate until very firm, for about four hours. To test if it's ready, touch it with your finger. If your finger does not stick, it's done.

To unmold, moisten fingertips and gently pull the top edges of the jello away from the mold. Fill a bowl with warm (but not hot) water; dip the mold just until the water nears the top. Hold it under for 20 seconds. Take it out of the water and place a large plate over the mold. Holding the mold and plate together, invert and gently shake to loosen. Then slowly pull the mold off. If the jello doesn't come out, dip the mold back into the water for another 15-20 seconds to help loosen it from the sides.