Watermelon vodka jelly shots
- Preparation and cooking time
- plus chilling
- makes about 15 watermelon wedges
- 2kg watermelon , halved lengthways
- 50g caster sugar
- 20 gelatine sheets, soaked in cold water
- 300ml vodka
- STEP 1
First, use a serrated knife to cut around the flesh of your watermelon halves. Use an ice cream scoop or large spoon to remove all the flesh, including the pips, into a large bowl. Transfer to a blender or food processor and blitz until smooth.
- STEP 2
Strain the pulp through a fine sieve into a large bowl to extract all the juice. You should be left with about 800ml of watermelon juice. Meanwhile, put the watermelon halves in a medium roasting tin lined with kitchen paper. Make sure the watermelon fits in snugly so it’s easily transferable to the fridge.
- STEP 3
Pour 50ml of the juice into a small saucepan and bring to the boil. Once boiling, add the sugar and leave to dissolve for 2 mins. Once cooled a little, squeeze out the soaked gelatine leaves and stir through the warm watermelon juice to dissolve. Once fully dissolved, combine with the rest of the watermelon juice and add the vodka.
- STEP 4
Ladle equal amounts of the juice into each watermelon half. Transfer to the fridge to set for at least 4 hours, preferably overnight. When ready to serve, use a serrated knife to cut the watermelon into about 15 wedges. Serve with a warning: these contain lots of vodka!