Put purified water and fine sugar into a pot, and stir while heating on low heat until the fine sugar melts. The temperature is controlled at about 40-50 degrees. Gelatine is soaked in cold water in advance, added into 40-50 degree syrup, and stirred until it melts evenly. Add liqueur and lemon juice while it is hot and stir well. Only when added at a warm temperature can these flavoring agents be evenly dissolved in the liquid. Add 300 ml Sprite, stir well, filter with a sieve, and cool in ice water. First, spread a layer of fruit on the bottom of the mold, and scoop a little jelly liquid with a spoon to prevent the pulp from floating. The first few steps should be done carefully, and the jelly liquid should be added frequently, and the amount must be less. Then put it in the refrigerator for refrigeration. Be careful that refrigeration will freeze for a long time. I just put it in the refrigerator and turn on the quick-freezing function. Once frozen, I will make the next layer. After one layer is frozen, add another layer of fruit, pour a proper amount of jelly liquid, and so on. Because the bottom jelly layer floats easily, a layer of pulp may need to be frozen twice. Add a little at a time, don't completely cover the pulp. After freezing, add a little to cover the pulp, and then freeze and add the second layer of pulp. But to achieve the middle part, you can add a little more jelly liquid at a time, so that large and small pulp can float in the jelly liquid and freeze. Try to choose fruits with bright colors and different shapes. Various canned fruits are recommended here, because the sweetness is suitable and the entrance will not be too sour. In addition, in fresh fruits, the fruit itself secretes more acidic substances, which will make gelatin lose or weaken its gel function and lead to freezing failure. If you must use fresh fruit, it is recommended to heat the fruit to about 70 degrees to eliminate acidic substances or use more gelatin. After the freezing room is completely frozen, move it to the refrigerating room and let the jelly naturally return to the Q-bomb state. Then take out the mold and buckle it in the tray, and wipe the mold with a warm towel to demould it smoothly. Note that due to the different condensation degree, use cold water towel when using hot towel, and don't take it off and heat the towel slowly. Don't use very hot towels to prevent jelly from melting when heated. After the demoulding is successful, the beautiful jelly is ready. All kinds of fruits are condensed in it layer by layer, which is very beautiful. Use it to entertain friends in summer. It must be amazing.