How to make watermelon jelly

I personally understand that watermelon jelly is watermelon juice frozen, but how to make it specifically still needs our editor to explain it to you:

Materials

Watermelon Agar

White sugar

practice

1. Scoop out the watermelon pulp with a spoon and put it in a bowl

2. Soak agar in cold water

3. Blend the watermelon with a blender and filter out the watermelon juice

4. Put the watermelon juice into a clean pot (do not use an iron pot to avoid it turning black), take out the softened agar and put it into the watermelon juice; put it on the fire and boil it until the agar is completely melted, then turn off the heat.

5. Let the boiled watermelon juice cool down slightly, pour it into the watermelon peel or container, put it in the refrigerator after it cools down, and it will condense into watermelon jelly in 3 hours.

6. You can cut it into pieces with a knife or cut it into beautiful shapes with a cookie cutter. When eating, put it in iced sugar water.

Tips

I originally wanted to pour the boiled watermelon solution into the watermelon rind after removing the red soil inside, thinking that after freezing, I could cut it into slices like cutting watermelon, but I found that watermelon jelly and watermelon rind can't stick together at all, so when making it, you can use any container, not the watermelon rind like I did. Also, don't make too much at a time, it's not easy to store, and it may not suit your taste.

Instructions on the proportion of materials: for 500 grams of watermelon juice, you need 3-5 grams of agar (3 grams of agar will make the finished product look like the jelly we usually eat, and 5 grams will make it particularly easy to cut. However, if you don't consider cutting and want to put it directly into a beautiful mold, I suggest using 3 grams, which will taste better), 30-50 grams of white sugar (you can increase or decrease the amount according to the sweetness of the watermelon and your own taste).