Citrus Gelée

Boil the sugar and lemon juice in a small saucepan over medium heat until syrupy. Soften the gelatin in cold water. Mix 100 ml (approximately 3 ounces) of orange juice with the syrup, squeeze the gelatin well, and dissolve over low heat. Stir into the remaining orange juice.

Peel the oranges and grapefruit, remove the pith, and separate the segments. Collect any juice that is released in a bowl. Squeeze what remains of the fruit by hand. Mix together the fruit, juice, Contreau, and gelatin mixture in a bowl.