Ingredients
Scale
- 4 cups fresh watermelon cubes (seedless)
- 2 teaspoons agar agar powder
- 2–3 tablespoons granulated sugar or maple syrup (adjust based on watermelon sweetness)
- 1 tablespoon fresh lime juice
- A pinch of salt
- Fresh mint leaves for garnish (optional)
Instructions
- Place the fresh watermelon cubes into a high-speed blender. Blend on high until the fruit is completely liquefied. Pour the mixture through a fine-mesh sieve into a large measuring cup to remove any pulp or stray seeds. You need exactly 3 cups of clear watermelon juice. If you have less, add a splash of water; if you have more, enjoy a quick glass of juice while you work.
- Pour the watermelon juice into a medium saucepan. Whisk in the agar agar powder, sugar, and a pinch of salt while the liquid is still cold. This prevents the powder from clumping. Place the saucepan over medium heat and bring the mixture to a gentle boil. Whisk constantly for 2 to 3 minutes to ensure the agar agar dissolves completely. Remove the pan from the heat and stir in the lime juice to brighten the flavor.
- Pour the hot mixture into a square glass container or a silicone mold. Let it sit on the counter for about 15 minutes to cool slightly, then transfer it to the refrigerator for at least 1 hour until completely firm. Once set, run a knife along the edges of the container and invert it onto a cutting board. Cut the jelly into 1-inch cubes. Serve chilled, garnished with fresh mint if desired.
- Cook Time: 25 minutes