Ingredients

Steps

• Place six grape halves into each empty orange skin half.
• Secure orange skins in a muffin tray or cups to prevent tipping.
• Stir gelatine into 50ml of warm water until completely dissolved.
• Mix 100ml of orange juice into the gelatine liquid.
• Pour the mixture into the orange skins and chill in the fridge for 3 hours until set.
• Pierce folded mint leaves with cocktail sticks to create sails.
• Push one sail into each jelly boat before serving.