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Chewy Sherbet Lemon Jelly Sweets Recipe | My Harry Potter Kitchen II (Recipe 44)

Welcome back to the Kitchen!

My Harry Potter Kitchen is the Harry Potter YouTube series where I'm reading the HP books and creating magical Harry Potter recipes every time we find an item of food and drink inside! Last week we conjured up a Hufflepuff Honeydew Melon & Mint Sorbet recipe!

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This week we've got a fun jelly sweet recipe with a Wizarding World twist!

This week recipe we're jumping back into Chapter Eleven of the Chamber of Secrets "The Duelling Club" for our next recipe:

"Sherbet Lemon! She said. This was evidently a password"

Time to create another magical recipe for Dumbledore's favourite sweet!

Dumbledore's favourite is back on the menu but this year I wanted to serve up a twist on the classic Sherbet Lemon sweet! But don't worry - this week's recipe will be just as tasty, and just as magical!

Sherbet Lemons are a delightfully sharp and sweet British sweet, traditionally created as a hard candy. For this magical twist I've turned the classic Sherbet Lemon into a fun Sherbet Lemon jelly sweet recipe made with homemade jelly and foam layers, moulded into mini lemon slices!

If you've been looking for an easy jelly sweet recipe for Sherbet Lemons follow this simple step-by-step recipe to create your own Harry Potter Sherbet Lemon gummy sweets at home!

Harry Potter Sherbet Lemon Recipe Ingredients

(makes 10-12 sweets)

For the foam sweet layer

  • 2 gelatine leaves

  • 50g sugar

  • 75ml water

  • 50g glucose syrup

  • ½ tsp vanilla

  • 1 tbsp icing sugar

  • 1 tbsp cornflour

For the Sherbet Lemon Jelly Sweets recipe

  • 8 gelatine leaves

  • 150ml lemon juice and zest (from fresh lemons)

  • 100g sugar

  • ½ tsp citric acid

  • (optional) yellow food colouring

For the sherbet lemon coating

  • 50g sugar

  • ½ tsp citric acid

Sherbet Lemon Candy Recipe Method:

  1. Begin by creating the gummy sweet foam layer by blooming your gelatine leaves in some cold water. Set aside for 5 minutes until soft.

  2. Create a sugar syrup by placing the sugar, water and glucose syrup in a pan on a medium heat. Swirl the pan until the sugar has dissolved and then place a sugar thermometer in. Allow the syrup to boil until it reaches the 'soft ball' stage at 116c (240F).

  3. Once the syrup reaches the correct temperature, remove from the heat. Squeeze the excess water from the gelatine and add into the syrup stirring until dissolved. Quickly transfer into a bowl and whisk on a high speed for about 3 minutes until it forms stiff peaks. Add in the vanilla and keep on whisking for another 2 minutes.

  4. Mix the cornflour and icing sugar together and then coat the inside of a lemon wedge to prevent sticking. Transfer the marshmallow foam into a piping bag with a writing tip and then pipe the 'rind' into the bottom of your mould. (Wizard Tip! You'll need to work quite quickly as the foam layer will thicken up as it cools). Set to one side to firm up for 15 minutes while you make the jelly layer

  5. For the sherbet lemon jelly recipe begin by blooming the gelatine leaves in cold water and set aside for 5 minutes to soften. Use this time to prepare your lemons by grating off the rind and squeezing out the juice. (Wizard Tip! Roll your lemons on the worktop before cutting to help release the juice).

  6. Place the lemon zest and juice into a pan on a medium heat, along with the sugar and citric acid. Bring this up to the boil and then turn off the heat to prevent too much of the liquid from evaporating.

  7. Add in optional yellow food colouring and then squeeze the excess water from the gelatine leaves and add into the lemon syrup. Stir together until well combined.

  8. Transfer into a jug and then pour into the jelly moulds. (Wizard Tip! To prevent the foam layer from floating, half fill with jelly, freeze for 10 minutes and then fill the remaining space up to the top). Place the jelly sweets into the fridge to set for 2 hours.

  9. Creating the sherbet lemon coating by mixing the sugar and citric acid together until well combined. Ease the gummy sweets out of mould by dipping the base into hot water for a few seconds. You should then be able to slide them out easily with a spatula.

  10. Toss the jelly sweets into the coating until fully covered and then transfer to your serving dish

If you've been looking for a fun alternative to the hard candy sherbet lemon recipe then this should do the trick (or treat!) Give them a go and let me know what you think by sharing your pictures on Instagram with the hashtag #MyHarryPotterKitchen (you can follow @BradBakes - and tag me in them too - I'd love to see them!)

I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!

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