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Ingredients
- 1 Tomato
- 1 ~100 ml Water
- 30 grams Sugar
- 1 pinch Salt
- 1 tbsp Lemon juice
- 5 grams Gelatin
- 20 ml Water
Method
- Peel the skin off of the tomatoes in hot water.
- I always freeze them, rinse in water, and then peel the skin, so id you follow my procedure, microwave afterwards.
- Add gelatin to water and let soak for 10 minutes.
- Add tomatoes from Step 1 and 100 ml of water to a pot, smash while cooking over medium heat, and skim the scum.
- Strain the tomato liquid, and remove the seeds.
- By straining, the sharp red color will turn closer to pink.
- Pour Step 5 into a measuring cup, and add enough water so that the liquid measures 300 ml.
- This time, I added 80 ml of water (not listed).
- Return Step 6 to the pot, add salt and sugar, turn off the heat after dissolving completely, add lemon juice and the gelatin from Step 2, and dissolve completely.
- Pour into a mold, chill in the fridge, and it is done .
- Garnish with canned mikan oranges, syrup, and mint as desired.
- I have doubled the amount of milk jello in the photo.
