Lemon Gelatin with Raspberries

• 4 large lemons
• 2 cups water
• 1 (1/4-ounce) envelope gelatin
• 2/3 cup sugar
• 1/2 pint fresh raspberries
• Special equipment: 4 (6- to 8-ounce) juice glasses

1. Remove all peel from lemons with a vegetable peeler.
2. Boil peel and 1 3/4 cups water in a 2-quart saucepan until water is bright yellow, about 5 minutes.
3. Remove from heat.
4. Sprinkle gelatin over remaining 1/4 cup water in a small bowl and let stand 2 minutes to soften.
5. Squeeze 2/3 cup lemon juice from lemons into a glass measure, then pour through a fine-mesh sieve into a bowl and stir in sugar until dissolved.
6. Add water, then stir in gelatin mixture until dissolved.
7. Pour about 1/4 cup lemon mixture into each glass and chill until set, about 2 hours.
8. Reserve remaining lemon mixture at room temperature.
9. Spoon some raspberries over each serving, then top with reserved lemon mixture and chill until set, about 3 hours more.

lemons, water, gelatin, sugar, fresh raspberries

Taken from www.epicurious.com/recipes/food/views/lemon-gelatin-with-raspberries-231390 (may not work)