1/2 C cold water + 1/2 C freshly squeezed meyer lemon juice, divided
3, 1/4-ounce envelopes unflavored gelatin
2 C organic raw sugar
1/4 t pink Himalaya salt
Prepare a 9×13 inch pan by oiling it with canola oil. Dust powdered sugar and colored sugar over the oiled sides of the pan.
Place remaining water, juice sugar, syrups, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.