INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1976
Calories From Fat: 57
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 97.5mg
Potassium: 5946.8mg
Carbohydrates: 500.3g
Fiber: 18.4g
Sugar: 435.9g
Protein: 28.4g