Fruit Jellies

Makes 20

45g gelatine
50ml water
500ml (2 cups) fresh strawberry purée (or any other berry purée)
45ml (3 tbsp) freshly squeezed lemon juice
60ml (4 tbsp) xylitol

Mix the gelatine and water until well combined. Set aside.

Mix together the strawberry purée, lemon juice and xylitol. Place into a muslin cloth and squeeze out all the juice.

Pour the juice into a saucepan over medium high heat just until it starts to boil. Add the gelatine and stir until dissolved.

Pour into silicone fruit-shaped moulds, or any other silicone mould and refrigerate for 2 hours or until set.