Heat 1/4 cup fermented orange juice, over a medium-low flame.

VERY slowly, whisk in the 3 tablespoons of gelatin. This is key to prevent clumping.

Remove from heat, and let cool almost to room temp.

Mix the cooled orange juice with the remainder of the juice, stirring well.

Pour into a mold or container (I used a 6x9 pyrex).

Refrigerate until firm.

Enjoy!