ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Watermelon Jelly

Photo: Quentin Bacon
Yield Makes 6 servings

Ingredients

  • 6 pounds watermelon, including rind
  • 3 1/4-ounce envelopes unflavored gelatin
  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice
  • Canola oil for the dish
  • 1 cup sparkling wine (optional)

Nutrition Information

  • calories 219
  • caloriesfromfat 4 %
  • fat 1 g
  • satfat 0 g
  • cholesterol 0 mg
  • sodium 12 mg
  • carbohydrate 52 g
  • fiber 2 g
  • sugars 45 g
  • protein 6 g

How to Make It

  1. Cut the watermelon into large pieces, discarding the rind. Place in the bowl of a food processor and puree. Strain the pureed watermelon through a fine strainer to remove the pulp and seeds (this should yield about 3 cups of watermelon juice).

    In a small bowl or measuring cup, combine the gelatin with 1 cup of the watermelon juice; let stand for 3 minutes.

    In a small saucepan, over medium heat, warm the remaining watermelon juice and the sugar until the sugar has dissolved. Whisk in the gelatin mixture and lemon juice. Remove from heat.

    Lightly oil an 8-inch square glass baking dish. Pour in the mixture, cover, and refrigerate overnight.

    To serve, cut the jelly into cubes and divide among individual bowls. Drizzle the sparkling wine over the top, if desired.