| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | August 1995 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 2 | c | Water plus 1 cup ice water |
| 4 | Raspberry tea bags | |
| 2 | Envelopes unflavored gelatin | |
| 2 | tb | Fresh lemon juice |
| A; (2 1/4-pound) piece | ||
| ; watermelon, rind | ||
| ; and seeds | ||
| ; discarded, cut into | ||
| ; 1/4-inch cubes and | ||
| ; chilled (about 3 | ||
| ; cups) | ||
| 12 | sm | Fresh mint leaves |
| Mint sprigs |
INSTRUCTIONS
GARNISH In a saucepan bring sugar with 2 cups water to a boil over moderately high heat and boil, stirring, until sugar is dissolved. Add tea bags and remove pan from heat. Steep tea 5 minutes and remove tea bags, carefully squeezing any liquid in them into pan. In small bowl sprinkle gelatin over 1/4 cup ice water and let stand 1 minute to soften. Stir gelatin mixture into hot tea over low heat until gelatin is dissolved completely. Remove pan from heat and stir in remaining 3/4 cup ice water and lemon juice. Chill mixture 45 minutes, or until thickened to the consistency of raw egg white, and stir in watermelon and mint leaves. Rinse six 1-cup molds in cold water, shaking out excess water (do not dry). Spoon mixture into molds and chill until set, about 2 hours. Dip each mold into warm water to loosen and invert gelees onto dessert plate. Garnish gelees with mint sprigs. Serves 6. Gourmet August 1995 Converted by MC_Buster. Per serving: 1048 Calories (kcal); 0g Total Fat; (0% calories from fat); 14g Protein; 257g Carbohydrate; 0mg Cholesterol; 437mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 17 Other Carbohydrates Converted by MM_Buster v2.0n.
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