Watermelon-lime mint jelly – a detailed recipe cooking. 
Photo of the dish: ДжонатанCantor Time: 4 hours. 20 minutes. Difficulty: easy Quantity: 16 5 see cubes Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 8 tbsp. chopped pulp of seedless watermelon
- 3/4 Art. Sahara
- 2 tbsp. l freshly squeezed lime juice
- 1.5 tbsp. l Sambuca or aniseed liquor (optional)
- 2 tbsp. l instant gelatin (approximately 23 gr.)
- Cooking oil
- About 16 small fresh mint leaves
Recipes with similar ingredients: Watermelon, lime juice, sambuca, Anise Liqueur, Mint, Gelatin
Recipe preparation:
- Mix in a blender the pulp of watermelon, sugar, lime juice and sambuca, wipe to a homogeneous state, if necessary in two steps. Strain the mixture through a sieve with small holes into a large glass.
- Cast 1 tbsp. watermelon mixture into a small saucepan and bring to boiling. Meanwhile, pour another 1 tbsp into the large bowl. watermelon mix and pour gelatin; let stand for 1 min. Add into a bowl a hot watermelon mixture and mix until the gelatin dissolves. Stir in the remaining mixture.
- Grease a 20 cm square baking dish. vegetable oil, wiping off the excess. Pour in the watermelon mixture. Take off foam from the surface and refrigerate until until the jelly thickens a little, for about 20 minutes. Put the mint leaves on top, then drown slightly. Put jelly in cold place and cool until completely solidified, for a period of not less than 4 hours
- Turn the jelly form onto a chopping board, then cut into squares.
