Watermelon and Rose Gelatin

 

Serves 6 to 8

1. Lightly oil two 8-inch by 8-inch square cake tins or similar size tins with vegetable oil.
2. Scoop flesh from watermelon. Working in batches process watermelon in a food processor until smooth. Strain juice through a fine sieve lined with cheesecloth. (Do not press the pulp through sieve or juice will become cloudy).
3. Place juice into a large saucepan and add sugar.
4. Bring to a simmer and stir, 4 to 5 minutes or until sugar dissolves. Do not boil. Remove from heat.
5. Soak gelatin in a large bowl of cold water, 5 to 6 minutes or until soft. Gently squeeze out excess water from gelatin.
6. Add gelatin to warm watermelon juice and stir to dissolve.
7. Add rosewater and stir until well combined.
8. Pour gelatin into prepared tins. Refrigerate overnight.
9. Cut gelatin into large squares using a sharp, wet knife. Serve as a refreshing snack or as a dessert with ice cream.

TIP:

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