The juice from a watermelon is combined with rosewater to make this subtle and gorgeous gelatin.
Serves 6 to 8
- Lightly oil two 8-inch by 8-inch square cake tins or similar size tins with vegetable oil.
- 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).
- Place juice into a large saucepan and add sugar.
- Bring to a simmer and stir, 4 to 5 minutes or until sugar dissolves. Do not boil. Remove from heat.
- Soak gelatin in a large bowl of cold water, 5 to 6 minutes or until soft. Gently squeeze out excess water from gelatin.
- Add gelatin to warm watermelon juice and stir to dissolve.
- Add rosewater and stir until well combined.
- Pour gelatin into prepared tins. Refrigerate overnight.
- Cut gelatin into large squares using a sharp, wet knife. Serve as a refreshing snack or as a dessert with ice cream.
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