Lemon & Blood Orange Gelée

½ cup sugar
1 tablespoon grated lemon zest
¾ cup freshly squeezed lemon juice
1 tablespoon gelatin
puree from 3 blood oranges or use 150 grams of ravifruit blood orange puree

Combine the sugar, lemon zest, and ¾ cups of water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Stir in the lemon juice. Measure 1/3 cup of water into a small bowl and slowly sprinkle over the gelatin. Place the bowl of gelatin over a small pan of simmering water and heat until melted. Stir into the lemon mixture. Chill the lemon mixture over an ice bath until just beginning to thicken. This will allow the bits of lemon zest to stay suspended in the mixture. Divide the puree along with their juices among 6 ramekins or individual molds and then divide the lemon mixture among them. Refrigerate for about 4 hours, or until set.