Watermelon jelly with lemon juice
4 servings
30 minutes
Watermelon jelly with lemon juice is a refined treat of French cuisine that combines the freshness of summer watermelon and the subtle tartness of lemon juice. Its origin stems from the tradition of creating light fruit desserts that highlight the natural flavors of ingredients. The gelatinous structure makes the texture soft and delicate, while a light citrus note adds sophistication. Perfect for summer meals, it cools and refreshes, providing pleasure in every bite. Watermelon jelly can be served as a standalone dessert or complemented with mint leaves and light creamy sauces for a refined flavor contrast.
1
In a small bowl, mix gelatin and 0.25 cup of water. Let it sit for 5 minutes.
- Gelatin: 15 g
2
Meanwhile, in a saucepan, mix sugar, salt, and 0.25 cup of water. Bring to a boil while stirring, then remove from heat. Stir in the gelatin.
- Sugar: 0.5 glass
- Salt: pinch
- Gelatin: 15 g
3
Meanwhile, blend the watermelon flesh with lemon juice in a blender until pureed. Strain through a sieve into a large bowl — you will need about 3 cups of puree.
- Watermelon: 1.5 kg
- Lemon juice: 1 tablespoon
4
Add syrup with gelatin to the puree, mix, and pour into dessert cups. Place in the refrigerator to set.
- Gelatin: 15 g
