Ghibli Honeydew Jelly

Serves 4 · 25 min prep · 5 min cook

Ingredients

• 4 cups cubed (about 1 small melon) ripe honeydew melon
• 1/2 cup water
• 1/3 cup granulated sugar
• 2 tbsp fresh lemon juice
• 2 1/2 tsp unflavored gelatin powder
• 3 tbsp cold water for blooming
• 8 leaves fresh mint leaves for garnish
• 1/2 cup extra honeydew balls for topping

Instructions

1. 1Cut the honeydew in half, scoop out the seeds, and cube enough flesh to measure four generous cups; reserve a few pretty balls made with a melon baller for garnish later.
2. 2Place the cubed melon in a blender with the half cup of water and blend on high until completely smooth and pale green, about 45 seconds.
3. 3Pour the purée through a fine-mesh sieve into a saucepan, pressing gently with a spoon to extract the silky juice while leaving behind any fibrous bits.
4. 4Sprinkle the gelatin over the three tablespoons of cold water in a small bowl and let it bloom for 5 minutes until it looks like soft wet sand.
5. 5Set the saucepan of melon juice over medium-low heat. Stir in the sugar and lemon juice and warm just until the sugar dissolves and the liquid is steaming but not boiling, about 3 to 4 minutes.
6. 6Remove the pan from the heat. Add the bloomed gelatin and whisk steadily until every granule melts and the liquid turns clear and glossy.
7. 7Taste and adjust with a drop more lemon if needed so the flavor tastes like cool morning dew.
8. 8Pour the mixture into four small glass cups or one shallow glass dish. Let cool at room temperature for 20 minutes, then refrigerate uncovered until fully set, at least 3 hours or overnight.
9. 9When ready to serve, top each portion with a few reserved honeydew balls and a fresh mint leaf so it looks like a tiny garden pond.
10. 10Serve chilled with wooden spoons; the jelly should quiver softly and melt on the tongue like sweet forest mist.