Add a 25ml shot of tequila to each 300ml of watermelon juice.
Blitz together the watermelon with the juice of
the limes and caster sugar until completely juiced. Push the juice
through a sieve into a measuring jug. Measure the amount of juice you have and
soak as many leaves of gelatine as you need, using the ratio of 1 leaf of gelatine
per 200ml. Dissolve the soaked gelatine in a little hot water from
the kettle and add to the watermelon juice. Pour the juice into small moulds and
leave to set overnight. Unmould the jellies and serve alongside bite-sized chunks
of watermelon scattered with chopped mint and drizzled with honey.