 |
Prep Time: 0 Minutes Cook Time: 205 Minutes |
Ready In: 205 Minutes Servings: 9 |
|
The watermelon juice can be replaced with more grape juice for a switch-up and for the off-season. Ingredients:
2 envelopes unflavored gelatin |
2 cups watermelon juice |
1 1/2 cups white grape juice |
1 tsp shredded lemon peel (i used zest) |
1 1/2 cups assorted chopped fruit |
Directions:
1. In 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.
2. With a ladle transfer half of the watermelon juice mixture to a 2-quart square baking dish. Add fruit. Cover and refrigerate about 1 1/2 hours or until thickened to the texture of egg whites. Keep the remaining watermelon juice at room temperature.
3. Carefully spoon remaining juice mixture over set mixture. Cover and refrigerate 1 1/2 hours more or until all layers are set.
|
|