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Ingredientes
- 1/2 c. Sugar
- 2 c. Water plus 1 c. ice water
- 4 x Boysenberry tea bags
- 2 env unflavored gelatin
- 2 Tbsp. Fresh lemon juice A, (2 1/4-lb.) piece watermelon, rind and seeds discarded, cut into 1/4-inch cubes and chilled (about 3 c.)
- 12 sm Fresh mint leaves Mint sprigs
Direcciones
- In a saucepan bring sugar with 2 c. water to a boil over moderately high heat and boil, stirring, till sugar is dissolved. Add in tea bags and remove pan from heat. Steep tea 5 min and remove tea bags, carefully squeezing any liquid in them into pan.
- In small bowl sprinkle gelatin over 1/4 c. ice water and let stand 1 minute to soften. Stir gelatin mix into warm tea over low heat till gelatin is dissolved completely. Remove pan from heat and stir in remaining 3/4 c. ice water and lemon juice. Refrigeratemix 45 min, or possibly till thickened to the consistency of raw egg white, and stir in watermelon and mint leaves. Rinse six 1-c. molds in cool water, shaking out excess water
- (don't dry). Spoon mix into molds and refrigeratetill set, about 2 hrs.
- Dip each mold into hot water to loosen and invert gelees onto dessert plate. Garnish gelees with mint sprigs.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 201g | |
| Calories 439 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 41mg | 1% |
| Total Carbs 112.67g | 30% |
| Dietary Fiber 0.1g | 0% |
| Sugars 110.2g | 73% |
| Protein 0.98g | 2% |
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