Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Slice off the peel of the melon and cut the flesh into 2-inch chunks, removing as many seeds as possible and reserving them. You should have about 8 cups. Process the watermelon chunks in a blender until smooth. Place the puree in a paper coffee filter set in a strainer or sieve set over a bowl, and allow it to strain without pushing it through, about 15 minutes. You’ll need exactly 3 cups juice; measure that out and drink any that remains.
Step 2
Pour 1 cup of the watermelon juice into a medium bowl, sprinkle it with the gelatin, and allow the gelatin to soften for 10 minutes.
Step 3
In a small nonreactive saucepan, heat 1 cup of the juice until it is just hot. Remove it from the heat and add the sugar, stirring to dissolve. Add the hot juice to the gelatin mixture and stir until the gelatin is completely dissolved. Add the remaining 1 cup juice, the salt, the gin, and the lemon juice. Taste the mixture to make sure the flavors are balanced. The sweetness and acidity of watermelons will vary, and if necessary gradually adjust with additional sugar and/or lemon juice.
Step 4
Strain the mixture through a fine-mesh sieve into another bowl, and place it in an ice bath. Let it cool for 5 to 7 minutes, giving it a gentle stir with a spoon (rather than a whisk to avoid bubbles) several times. The gelatin will have started to thicken and become syrupy. Divide the mixture among six 5-ounce glasses. Chill in the refrigerator until completely set, at least 4 hours or overnight.
Step 5
Garnish with toasted watermelon seeds, if desired, before serving.
Toasted Watermelon Seeds
Step 6
Rinse the watermelon seeds and pat them dry with a paper towel. Toss with a little oil and a generous sprinkling of salt. Roast on a baking sheet in a preheated 350°F oven, stirring occasionally, until they are very crunchy, about 15 minutes. Let cool.
