Sour jellies with homemade sherbet

Method

1. To make the sherbet, mix all the ingredients together in a bowl and taste. If it’s too sour, add a little ?more icing sugar; too sweet, add a little more citric acid.
2. To make each jelly, pour 150ml of the liquid (and any food colouring, if using) into a pan with the gelatine leaves and leave for 5 minutes. When the leaves are soft, gently heat, stirring, until the leaves have dissolved, then strain through a sieve into the rest of the liquid. Stir and divide equally among 4 x 150ml lightly oiled jelly moulds. Transfer to the fridge to set for 6-7 hours.
3. When ready to serve, pull the jellies gently away from the edges of the mould using your fingertips, or dip the moulds into very hot water for a few seconds and invert onto a plate. Serve with matching fizzy jelly sweets and the sherbet in paper cones or containers to dip your spoon into before scooping up the jelly.