Powdered gelatin ( the type you don't have to soak in water)
Juice the lemons and add water to equal 250 ml. Grate the carrot.
I used a fine-tooth grater that I normally use to grate ginger. The carrot is finer and has a nicer texture this way.
Put the lemon juice-water mixture from step 1 and the sugar in a pan, and simmer over low-medium heat for 3 minutes. Turn off the heat, add the powdered gelatin and mix until dissolved.
Taste the mixture before adding the gelatin to decide on the amount of sugar you want. It will be just right if it tastes just a tad too sweet.
Pour the mixture into molds or containers of your choice, and chill in the refrigerator until set, about an hour. Here I used an espresso cup.
Here I used a hollowed out lemon as the container.
Story Behind this Recipe
I tried making carrot jelly using several methods, such as using squeezed out carrot juice, or cooking it until tender and pureeing it, but I think this version is the best!
To grate the carrot, I used a fine-tooth grater that I normally use to grate ginger and garlic. The amount of sugar depends on how much lemon juice is used, but if you don't add at least 3 tablespoons it will be sour. If you like it sweet, try using 4 tablespoons.