Fresh Watermelon Jelly by Diana Malbertfood

Ingredients

• 1 medium (approx 2kg) watermelon
• 4 packets (approx 28g) unflavored gelatin powder
• 1/2 cup (100g) granulated sugar
• 1 tbsp fresh lime juice

Instructions

1. Slice the watermelon in half and scoop out all the flesh, reserving the hollowed-out rinds to use as serving bowls.
2. Blend the watermelon flesh until completely smooth, then strain through a fine-mesh sieve to remove all pulp and seeds, yielding about 4 cups of juice.
3. Pour 1 cup of the juice into a small saucepan and sprinkle the gelatin evenly over the surface; let it bloom for 5 minutes.
4. Heat the gelatin mixture over low heat, stirring constantly for 3-5 minutes until fully dissolved, then whisk in the sugar until dissolved.
5. Remove from heat and stir in the remaining 3 cups of juice and the lime juice.
6. Pour the mixture into the reserved watermelon rinds and refrigerate for at least 4 hours, or until the jelly is completely firm.
7. Slice the chilled watermelon into wedges or cubes before serving.