Bloom the gelatin: If you’re using powder, sprinkle it over 2 tablespoons of cold water in a small bowl and let it sit for 5 minutes. If you’re using sheets, soak them in cold water until soft. This is the “wake-up call” for the gelatin.

Warm the juice: In a saucepan, combine orange juice, sugar, lemon juice, and salt. Heat over medium, stirring until the sugar dissolves. You don’t want a boil—just a gentle simmer that smells like citrus heaven.

Add the gel: Remove from heat and whisk in the bloomed gelatin until completely dissolved. If you used sheets, wring out excess water first, then whisk in. No lumps, please.

Pour and chill: Pour the mixture into a silicone mold, small jars, or a dish you’ll slice later. Refrigerate for at least 4 hours, or until firm as a sunny morning mood.

Unmold and serve: If you used a mold, dip briefly in warm water to release, then invert onto a plate. If in a dish, cut into squares or use a spoon to scoop. Garnish if you like, and enjoy the jiggle.