Cut the watermelon in half and remove the majority of the flesh from the melon.
Push the flesh through a coarse sieve to remove pips. Collect the juice, make up to 3/4 pint (450ml) with cold water. Any remaining fruit can be used for smoothies or sorbet.
Separate the jelly into cubes and place in a jug. Add 3/4 pint (450ml) boiling water and stir until dissolved. Stir in the melon juice. This will make the jelly double strength.
Wrap the base of the melons in cling film and place in bowls to stabilise them. Pour the jelly into the melon halves.
Put in the fridge to set, preferably overnight.
To serve place the melon flat face down on a board and cut into slices
Cut the slices into 2/3 wedges and arrange on a serving platter. Do not cut the pieces too small as the jelly will fall out.
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Rating
Cut the watermelon in half and remove the majority of the flesh from the melon.
Push the flesh through a coarse sieve to remove pips. Collect the juice, make up to 3/4 pint (450ml) with cold water. Any remaining fruit can be used for smoothies or sorbet.
Separate the jelly into cubes and place in a jug. Add 3/4 pint (450ml) boiling water and stir until dissolved. Stir in the melon juice. This will make the jelly double strength.
Wrap the base of the melons in cling film and place in bowls to stabilise them. Pour the jelly into the melon halves.
Put in the fridge to set, preferably overnight.
To serve place the melon flat face down on a board and cut into slices
Cut the slices into 2/3 wedges and arrange on a serving platter. Do not cut the pieces too small as the jelly will fall out.
