Featured Pinch Tips Video
- 2 pkg
- 2 envelopes unflavored gelatin
- 2 c
- watermelon juice*
- 1 &1/2 c
- white grape juice
- 1 tsp
- shredded lemon peel
- 1 &1/2 c
- assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes
- 1/2 c
- crumbled feta cheese
- mint leaves
1In a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.
2With a ladle or cup, transfer half of the watermelon juice mixture to a 2 quart glass dish. (I doubled the recipe and used a 9x13 glass dish). Add fruit. Cover and refrigerate about 1 1/2 hours or until thickened to the texture of egg whites to "lock in" the fruit (keep remaining watermelon juice mixture at room temperature).
3Carefully spoon remaining watermelon juice mixture over set mixture. Cover and refrigerate 1 1/2 hours more or until all layers are set.
4Top with crumbled feta cheese and mint leaves before serving. Makes 9 servings.
5*To juice watermelon, puree seeded chunks in blender; strain to remove pulp.