INGREDIENTS
1 1/4 cups
fresh or thawed frozen fruit puree (I've used blueberries, apricots, and strawberries each with good success)
1/8
to ¼ cup lemon juice (I vary the amount depending on the sweetness of the fruit)
2 tbsp
honey (depending on how much sweetness you want and how sweet your fruit already is)
1/4 cup
powdered gelatin (I used Knox brand)*