- Pulp of watermelon - 500 Grams
- Muscat wine - 250 milliliters
- Gelatin - 8 Grams
- Sugar - 60 Grams
Gelatin put in water and leave to swell for 15-20 minutes. From the watermelon remove the stone, watermelon pulp crushed in a blender. Shred the watermelon pulp through a sieve, the remains of the pulp are removed. We take a small saucepan, pour the muscat wine there, cover the sugar and bring it to a boil, then reduce the heat and boil for another 10 minutes. In the boiling wine we put the swollen gelatin, mix it well, remove it from the heat and leave it to cool. When the wine becomes room temperature, mix it with watermelon juice, pour the mixture into molds and send it to the refrigerator for 4-5 hours. Ready-made watermelon jelly can be served with mint leaves or whipped cream - so do the Italians. Pleasant!
Servings: 7-9