watermelon and campari jelly
Watermelon & Campari Jelly (serves 4) Preparation Time: 10 mins Chilling Time: 4 hours
You will need: 6 gelatine leaves 470ml watermelon juice (I used Rubicon) Juice of 1 lime 50g sugar 1 shot of Campari Watermelon seeds, I cut mine out of a fresh watermelon— these aren’t strictly necessary, but they look great. Make it! Submerge the gelatine leaves in cold water for them to soak. Pour the watermelon juice, lime juice, sugar and Campari into a saucepan and gently bring to the boil. If you don’t like Campari, just leave it out. Remove the gelatine leaves from the water — squeeze out the excess. Stir them into the hot liquid, making sure they’re fully dissolved. Pour into your mould or glasses and fridge them for about 4 hours. If you’re adding them watermelon seeds, just stir them into the jelly once it’s started to set - about 45 mins after it’s been in the fridge. Dip the mould in hot water before turning it out.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!