Ingredients: 1.5 kilograms of watermelon, 4-5 tablespoons sugar, 4-5 teaspoons potato starch, a little citric acid.
Preparation: Watermelon peel, pulp free of seeds, squeeze out the juice using a juicer. From the resulting slurry drain of watermelon juice and refrigerate. The rest of the pulpy bring to a boil, strain, pour in the broth of sugar, add lemon juice, bring to a boil, stirring constantly, pour the diluted in advance pushed out watermelon juice starch. Again bring to a boil, remove from heat, pour into a chilled jelly juice, stir and pour into a la carte dishes, sprinkle with sugar and cool.
