Receta Boysenberry Tea Gelees With Watermelon
by Global Cookbook

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Ingredientes

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

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.