Watermelon jelly wedges
Makes: 12 wedges
Prep time: 20 mins Total time: 
Recipe photograph by Tara Fisher
Watermelon jelly wedges
Makes: 12 wedges
Prep time: 20 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
100Kcal
Fat
0gr
Saturates
0gr
Carbs
22gr
Sugars
22gr
Fibre
0gr
Protein
1gr
Salt
0.01gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Ingredients
- A 2.5kg watermelon, halved lengthways
- 100g caster sugar
- 14 sheets leaf gelatine
- zest and juice of 2 limes
Step by step
Get ahead
Wrap in clingfilm once set and eat within 3 days
- Remove the watermelon flesh, cutting with a serrated knife around the edges and scooping out with a spoon. Transfer the flesh and pips into a food processor and blitz until smooth. Strain the pulp through a sieve to extract all the juice (discard the pulp). Measure out the juice to 1 litre (keep any leftover for smoothies).
- Measure 200ml of the watermelon juice into a pan on a low heat and add the sugar. Stir until dissolved, then simmer for 2 minutes. Remove from the heat and cool a little in the pan.
- Sit each watermelon shell in a bowl to keep it level. Soak the leaf gelatine in a bowl of cold water for 5 minutes.
- Squeeze out the excess water from the gelatine, then add the leaves to the warm watermelon mixture, stirring to dissolve. Pour into a jug with the remaining 800ml watermelon juice, plus the lime zest and juice. Mix together, then carefully pour the jelly mix into each watermelon half.
- Transfer to the fridge and allow to set for at least 8 hours, or preferably overnight. When you are ready to serve, use a serrated knife to cut the watermelon into about 12 wedges.
