Watermelon jellies
By OcadoLife
Published on 11 September 2023
These fun Watermelon Jellies are the brainchild of food writer and chef Liberty Mendez. She says, “Everyone loves a fruit jelly, and these whimsical wedges will be no exception. Setting the jelly in the watermelon skin is a brilliant talking point if you’re serving these at a party, and makes them so easy to eat – no spoon required!” You can go the extra mile and add “seeds” to your jelly with pumpkin seeds or dark chocolate baking drops – simply stud the jelly wedges when they’re almost set and continue chilling.
Tips or serving suggestions
Allow 20 mins for the jelly mixture to cool, plus overnight setting.Time and servings
10 minsTotal time
8Servings
10 minsPrep time
Ingredients
- 11 gelatine leaves
- 2kg watermelon, cut in half
- 100g caster sugar
- 2½ lemons, juiced
Method
Step 1
Soak the gelatine leaves in a bowl of cold water to soften, and set aside until needed.Step 2
Scoop out the watermelon flesh, reserving the hollowed-out skins for later. Whizz the flesh (seeds and all) in a blender until you have a smooth juice. Strain through a sieve into a measuring jug and discard the pulp or save to whizz into a smoothie.Step 3
Measure out 950ml of the juice, making up the full quantity with water, if needed. Pour it into a saucepan, add the sugar and lemon juice and bring to the boil.Step 4
Drain the gelatine leaves, squeezing out the liquid. Add the gelatine to the pan and whisk until dissolved. Take off the heat and pour into a jug; leave to cool for 20 mins.Step 5
Put the reserved watermelon skins into the fridge and pour in the jelly to the top. Chill overnight or until set. To serve, cut each watermelon half into 4 long wedges to make 8 jellies in total. Keep chilled until ready to eat. The jellies are best enjoyed within 4 days.